Framboise Osmanthus Rose Vinaigrette is Sweet with in season raspberries steeped in a delicious aroma of Osmanthus Rose flower tea vinegar with a touch of drizzled honey.
This post is sponsored by Teasenz. As always, all opinions and recipes are mine alone. Thank you so much for supporting the brands that help support Healthy World Cuisine
Why you are going to love Framboise Osmanthus Rose Vinaigrette
Frambroise Osmanthus Rose Vinaigrette is simply delicious and will bring any ordinary salad to extraordinary in a flash. With its pretty in pink colour to its dazzling undertones of delicate floral notes and delicate tea sweetness, this salad dressing is really unique.
You are just going to love this Framboise Osmanthus Rose Vinaigrette as in about 15 minutes you can have a delicious salad vinaigrette that goes well with both savoury or fruit salads. This vinaigrette can be customised by simply changing out the type of fruit you use in the steeping process. I made one vinaigrette with raspberries and called it a Framboise Osmanthus Rose Vinaigrette. Right now, berries are deliciously ripe and I am all about using what is in season.
However, Lychees are in season here in Asia. They are super sweet and juicy. My dear friend, Safie, just brought me a huge box from her home town in Guangzhou so of course I had to try my version of Lychee Osmanthus Rose Vinaigrette too. It is a difficult toss-up on which vinaigrette I like better as they are both unique in their own special way.
I know it is difficult to find lychees fresh outside of Asia and sometimes just as equally difficult to find lychees in a can. With that being said, if you can find lychees in your neck of the woods you should try this recipe.
Teasenz is a Chinese Tea company that delivers all over the world from their online store. They also have a gorgeous selection of tea pots, cups and assessories for sale. If you are going to drink flower tea then it is so nice looking at the flowers open up inside the glass tea-pot with a clear glass infuser.
Osmanthus Flower also known as "Gui Hua" is a tiny yellow flower. This tiny yellow flower has a sweet and buttery smell when brewed. As always, with most Chinese teas I rinse twice quickly with hot water and then initiate my first brew. There are many health benefits for drinking osmanthus tea and these include reduction in stomach aches, reduced wrinkles and is rich in antioxidants.
Rose flower tea are little tiny buds of roses and are very floral and aromatic and very delicate. I like to mix rose tea with camomile, puer tea, green tea or even just plain all on its own. Rose tea is high in vitamin c, helps clear the body of toxins and has a calming effect on people.
I made a delicious and easy salad with mixed greens, raspberries, roasted pistachios and drizzled with the Framboise Osmanthus Rose Vinaigrette and topped with a little sprinkle of osmanthus flowers. So delicious and so easy!
Chef's Notes
1) Rice vinegar works best as cider vinegar, white vinegar, Chinese black vinegar and balsamic are too strong and block out the delicate taste of the teas.
2) It is best to use a light flavored tasting oil like canola or sunflower as Extra virgin olive oil is too strong. Extra "Light" olive oil is okay.
3) The more fruit you use the less oil you have to use.
4) You can use lots of different kinds of fruits like peaches, mangos, strawberries, etc. Each would give a unique flavor to the vinaigrette.
5) If you need to make your dressing diabetic friendly, hold the honey and you could add your sugar alternative of choice. Raspberries, blueberries or strawberries are the best types of fruits to use in this recipe if you are diabetic.
6) This recipe needs to be stored in the refrigerator and used within one week.
7) Frozen berries or other fruits can be used instead of fresh but ,as you know, fresh always tastes best.
8) Framboise Osmanthus Vinaigrette is absolutely delicious over fresh grilled peaches too.
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Framboise Osmanthus Rose Vinaigrette
Ingredients
- 2 tablespoon guihua (sweet osmanthus flower)
- 1 tablespoon rose bud tea
- ½ cup rice vinegar (as it usually reduces down to about ¼ cup during the cooking process)
- 1 cup raspberries (crushed- you can do this by hand or in food processor)
- 1 tablespoon honey or to taste (if diabetic exchange with sugar alternative of choice)
- 1 ice cube
to cool off your vinegar solution (optional, I was in a hurry to eat lunch) - ¼ teaspoon salt
or to taste - ½ cup olive oil EXTRA light olive oil or other healthy light tasting oils of choice
Instructions
- Rinse guihua (Osmanthus Flowers) and rose flower tea with hot water over a strainer or rinse in a teapot with strainer.
- In a small pot add your rice vinegar, your rinsed guihua (Osmanthus flower) and rose bud tea and let steep for about 2-3 minutes, add your crushed raspberries and juice from the raspberries. Turn off your burner. Strain out the guihua (Osmanthus flowers), rose flower and raspberries over a bowl to catch the delicious tea and raspberry vinegar. Add 1 tablespoon of honey (sugar alternative of choice) and allow to melt.
- (If you are in a hurry, add 1 icecube to the vinegar mixture to cool off or place in the refrigerator to cool down quicker. -optional) Once the vinegar is cool add ¼ teaspoon of salt or to taste and whisk in extra light olive, canola or light tasting oil of preference.
- Taste and adjust as needed for your taste palate. If you want it more sweet add more honey or sugar alternative of choice, if you want it more sour add a dash of rice vinegar or a little squeeze of lemon juice, etc.
- Enjoy your Framboise Osmanthus Rose Vinaigrette over your favorite salad or even over grilled peaches...
Jasline @ Foodie Baker says
What a unique salad dressing using osthamus and raspberry! We saw fresh lychees recently but they are too expensive to justify buying. I'm missing the tropical fruits like mangoes, durians, longans etc! Wish I'm over there with you now!
The Gourmet Gourmand says
What a wonderful idea using tea for salad dressings! Also, incidentally, I also am obsessed with lychee and occasionally I can find some fresh ones around here in San Diego. Might need to take a trip to the asian market asap............... 🙂
Healthy World Cuisine says
Thank you. I love lychee and can't seem to get enough of them while they are in season. Lychee are so juicy, sweet and delicious.
Anna @ shenANNAgans says
Osmanthus flowers.... Nope, I've not heard of them before. And holy WOW Bobbie, the Vinaigrette is so pretty. Your pictures are stunning too, helps me forget the cold and constant chilled state of mind I am living. Soak up some steamy HK for me. Enjoy your week lovely one. xo
Healthy World Cuisine says
Hi there Anna! I had not heard of osmanthus flower tea until I moved to Hong Kong either and I am delighted to be able to share this delightful buttery and sweet essence tea to Healthy World Cuisine readers. It is so hot and steamy in HK, all that is left of me after waiting for the bus in the stifling heat is a puddle... and my iPhone. LOL
Thalia @ butter and brioche says
What an absolutely divine looking and sounding vinaigrette. I do love a good raspberry dressing and the fact that this contains lychees is SUCH perfect pairing. YUM.
Eha says
This one is a true challenge and having access to guihua surely would help disentangle the delightful 'mystery'. Sounds a very sophisticated and tongue-tingling vinaigrette!! Lychees: oh we can buy them in season Down Under but I still remember the perhaps too oft-stated occurrence of being in hospital in Honolulu and local friends, instead of a sheaf of flowers, walking in with a huge bunch of lychees on stem! Methinks the whole of the ward had a ball that night 🙂 !1
Healthy World Cuisine says
Hello Dearest Eha, this really is a sophisticated vinaigrette. Don't forget to enter the Teasenz giveaway. Here is the link again for the international giveaway...https://www.hwcmagazine.com/dietary-restrictions/glutenfree/bbq-oolong-tea-smoked-chicken/. I guess if you have to be hospitalized being in Honolulu is the way to go, tropical fruit juices and fruits and maybe even some luau music to enjoy whilst on recovery. I hope you get to enjoy some lychee while they are still in season. Take Good care!
allthatsjas says
How pretty is that glass dish! The vinaigrette has such a fancy name, what does it mean? Photos, as always Bobbi, are superb! Hope your day is as special as your recipe! XO
nancyc says
This vinaigrette sounds great–a good way to use fresh raspberries, too!
Kathleen | HapaNomNom says
Bobbi, I have never heard of framboise osmanthus rose vinaigrette, but it sounds absolutely wonderful! And I love lychee, I'm so excited to see it featured here as well! That's one of the things that consistently blows me away with your site - I always see and/or learn something new and it all looks incredible!
kitchenriffs says
LOVE the color of this! Such a nice hue. Sounds totally delish too -- can't quite imagine the flavor, but it sounds wonderful. Fun recipe -- thanks.
bitsandbreadcrumbs says
Hi Bobbi! As usual I'm blown away by your beautiful images and dishes. I rarely see lychee here unless I go to the International Farmer's Market. Both of these vinaigrettes and their salads look amazing. I'm particular drawn to the framboise, rose and Osmanthus flower version. Think I will enter the giveaway on the off chance I might win some of this fabulous tea!
shashi at runninsrilankan says
I've never heard of Osmanthus flowers - nor have I ever seen a vinaigrette look so pretty! This Framboise Osmanthus Rose Vinaigrette is gorgeous and I can see why it would be equally good on a fruit or veggie/greens salad. I found a little South Asians Store that sells fresh lychees - they are a bit bruised, but - they are delicious! Sometimes, they have rambutans also - have you tried rambutans there, Bobbi?
Healthy World Cuisine says
Thank you Shashi! You know I really wanted to put my pretty pink vinaigrette in a special decanter but I don't have one so I ended up putting it in my tea pot but I guess that is fitting since it is made of tea... Oh yes we have rambutan here as well and they are delicious too. I think lychee are more floral tasting and are a little more juicy than rambutan. However, I love them both. How about you? Do you like Rambutan or lychee better?
Tandy | Lavender and Lime says
This sounds absolutely divine Bobbi 🙂
Tricia @ Saving room for dessert says
I love a good vinaigrette and these look wonderful. The salads look especially tempting 🙂
Monica says
Different vinaigrettes go a long way towards keeping salads interesting. This is such an unusual recipe - looks wonderful!
Norma Chang says
I am drooling over your lychee photo wish I could have some right this moment. I see them at the local supermarket sometimes but they are not always good quality.