Published: by Michelle · 4 Comments
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This Sakura Cherry Blossom Syrup features real sakura cherry blossoms steeped in a naturally-coloured sweet floral syrup. Add it to drinks for a pop of beautiful pink colour.
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What are cherry blossoms?
Cherry blossoms are also known as sakura blossoms in Japan.
They range in colour from white to pink and bloom in the spring time.
The blossoms are typically salted and pickled for preservation.
Can you eat cherry blossoms?
Yes, you can eat cherry blossoms.
What do they taste like?
Cherry blossoms have an earthy, floral and subtle fruity flavour.
Why you'll love this recipe
This syrup is easy to make, as long as you have sakura cherry blossoms.
It has a mild, earthy and floral flavour.
You can omit the natural colouring if you wish.
Ingredients you'll need
You'll need:
- whole cherry blossoms (sakura) for this recipe, I used real salted, pickled cherry blossoms; however you can use dried cherry blossom or powder; also used in Sakura Strawberry Latte
- water
- granulated sugar or honey: to sweeten
- freeze-dried raspberries: optional, for colouring; gives the syrup a nice natural pink hue
Where can I find edible cherry blossoms?
If you're in Japan, you can find cherry blossoms easily.
Otherwise, you can find them online.
There is also dried cherry blossom and cherry blossom powder, but they can be quite expensive.
How to prepare cherry blossoms
If you're using salted, pickled cherry blossoms, you will need to rinse the blossoms under running water and soak in clean, cold water for at least 30 minutes.
This will remove the salt from the cherry blossoms.
How to make it
In a small saucepan, combine water and sugar (or honey) and heat over medium heat until the sweetener dissolves.
Remove from heat and add in the freeze-dried raspberries (optional).
Give the raspberries a little press with a spatula and stir. The liquid will turn slightly pink.
Once the syrup is pink, strain out the raspberries.
Drain the cherry blossoms and add into a clean glass jar.
Pour the syrup into the jar over the cherry blossoms and let it steep.
Let it cool and cover with a lid.
Place into the fridge until ready to use.
How to use the syrup
Use the Cherry Blossom Syrup in drinks, or in baked goods.
Try it in these recipes:
Sakura Lychee Fizz
Sakura Cherry Blossom Panna Cotta Jelly
How to store
Store the syrup in the refrigerator for up to 1 week.
Do not store at room temperature as it has not been processed in a hot water bath.
Other recipes you may like
Be sure to check out these recipes:
Sakura Cherry Blossom Matcha Doughnuts
Rose Syrup
Homemade Lychee Syrup
Matcha Yuzu Gin Fizz
Sakura Lychee Fizz
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Sakura Cherry Blossom Syrup
This Sakura Cherry Blossom Syrup features real sakura cherry blossoms steeped in a naturally-coloured sweet floral syrup. Add it to drinks for a pop of beautiful pink colour.
Prep Time30 minutes mins
Cook Time5 minutes mins
Total Time35 minutes mins
Course: Condiment
Cuisine: Asian, Japanese
Servings: 4
Calories: 71kcal
Author: Michelle
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- ½ C water
- 6 tablespoon granulated sugar or honey
- 4 whole cherry blossoms rinsed and soaked in cold water for at least 30 minutes
- 2 freeze-dried raspberries optional
Instructions
In a small saucepan, combine water and sugar (or honey) and heat over medium heat until the sweetener dissolves.
Remove from heat and add in the freeze-dried raspberries (optional).
Give the raspberries a little press with a spatula and stir. The liquid will turn slightly pink.
Once the syrup is pink, strain out the raspberries.
Drain the cherry blossoms and add into a clean glass jar.
Pour the syrup into the jar over the cherry blossoms and let it steep.
Let it cool and cover with a lid.
Place into the fridge until ready to use.
Nutrition
Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 2mg | Potassium: 2mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
More Spreads & Syrups
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About Michelle
I'm Michelle, an avid home cook and self-taught baker with over 18 years of experience in the kitchen. On my website, you'll find creative, modern Asian baking recipes, matcha green tea recipes and traditional recipes inspired by my Chinese and Southeast Asian heritage. With easy-to-follow instructions alongside tried-and-tested recipes, I'll assist you in creating delicious dishes in the comfort of your own kitchen.
Reader Interactions
Comments
Heidi | The Frugal Girls
The color of your sakura syrup is absolutely gorgeous and I love the flavor added from the raspberries! Plus with just a minutes of hands on time required, this is the perfect recipe for parties!
Reply
2pots2cook
Few years back, when I started blogging, my first idea was to publish edible flowers recipes. It is such a treasure around us and I find it so delicate and special, yet so easy to make. This one, of course, makes me so happy to find Michelle! I will definitely get some on line to make this syrup. At least! Thank you so much and I wish you enjoy your day. 🙂Reply
Raymund | angsarap.net
I wonder how would this taste like! I bet they are good together with Ichigo Daif*ckuReply
David @ Spiced
Interesting note about the raspberries for color! That makes perfect sense. Color or not, I'm still impressed that you can use cherry blossoms to make a syrup. Thanks for this fun recipe, Michelle!Reply
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