2 tbsp wolfberries
900ml cold water
rock sugar or white sugar (145g or to taste)
8g jelly powder
10g agar-agar powder
1 tsp dried osmanthus flower buds (adjust the amount according to preference)
1 Bring a pot of water to boil. Add wolfberries and cook for 4 minutes. Remove and set aside
2 Mix crushed rock sugar, jelly powder and agar-agar powder in cold water until completely dissolved.
3 Transfer to the pot and boil over high heat then switch to low heat. Add dried osmanthus flower buds and wolfberries. Turn off the heat immediately.
4 Pour the mixture into a spherical ice cube mould. When the mixture cools down slightly before it solidifies, stir gently with a bamboo stick so that the flower buds float up.
5 Refrigerate for 2 hours until it solidifies.