Cherry Blossom Syrup


When the cherry blossoms are in full bloom its only right to make use of their infectious scent and delicious flavour. 

I’ve tried several different versions over the years. Both hot and cold infusions work well but have come to the conclusion that the hot method may lose the striking colour but you gain maximum flavour.  

the syrup can be used in cocktails, fruit salad, ice creams and sorbets, poaching stone fruits, wild sodas, custards, jellies, Turkish delight etc etc 



Cherry blossoms and stalks
(i like the pink japanese ones)
castor sugar or any other preference
pinch of sea salt


separate the blossoms from the stalks. keep the stalks. place the blossoms in a heatproof container. Place the stalks in a muslin bag, tie securely and add to the blossoms.

Bring enough water to the boil to cover the blossoms. Allow the water to cool slightly. You want the water just below boiling point at around 70-80 degress centigrade. pour the water over the blossoms, cover and allow to infuse for 24 hours.

Strain the cherry blossom tea into a sauce pan and weigh the liquid. add half the amount of sugar to liquid.

Place the pan on the stove and bring to the boil. Turn down to a simmer and cook for 4 minutes. skim off any impurities that may rise to the surface.

Allow to cool before decanting into a sterilised kilner jar. it will last in the fridge for upto 6 months or you can freeze it.

you can dry the leftover over blossoms after straining and use them for infusions, decorate cakes/biscuits and blend to a fragrant powder.