• Prep Time: 15 mins
  • Cook Time: 120 mins (including 90 mins freezing time)

Number of servings


  • 2 Sunkist® Navel/Valencia oranges
  • 7 g wolfberry
  • 800 g water
  • 5 g Dried osmanthus
  • 20 g Osmanthus syrup
  • 100 g Raw cane sugar
  • 40 g Gelatine leaves


  1. Take a square-shaped mold and cover it with cling paper for later use.
  2. Take one orange and squeeze around 100g of orange juice. Slice another orange and set it aside.
  3. Wash the wolfberry and dried osmanthus, set aside. Soak the gelatine leaves in water until they are soft, then remove and drain.
  4. Boil 800 grams of water, and once boiled, turn off the fire and add the osmanthus into the water, mix and wait for 3 minutes.
  5. Pour the osmanthus through a sieve and keep the water for later use.
  6. Put the osmanthus water to the pot, and add in osmanthus syrup, raw cane sugar and wolfberries, then bring to a boil over low heat.
  7. After the water boils, remove the mixture from the heat. Then, add in orange juice and gelatine leaves and mix until they completely dissolve.
  8. Put it in the refrigerator for 30 minutes until it is semi-solid or sticky. Take it out and mix well so that the ingredients can stay semi-solid.
  9. Put a few orange slices in the square mold and pour in the sweet-scented osmanthus mixture, then put it in the refrigerator until it is completely solidified.
  10. Take out and cut into cubes to enjoy.