Production steps:
1. Wash osmanthus fragrans with clear water, pick it up with a sieve and drain it.
2. Soak a proper amount of salt water in the container with hot water and let it cool.
3. Wash the sweet-scented osmanthus with salt water and dry it with a sieve to reduce the astringency after pickling.
4. The washed osmanthus can be pickled at last.
5. Put a layer of osmanthus and pedicled rose petals in a clean and dry glass bottle, and add a layer of honey.
6. Add a layer of osmanthus and rose petals, and then pour in honey.
7. Squeeze some lemon juice to keep the freshness of pickled osmanthus and reduce the astringency.
8. Cover tightly and put it in the refrigerator for a week to enjoy.