A recipe for Cherry Blossom Syrup! This Sakura-infused simple syrup has a floral blend of cherry blossom petals, hibiscus, and lemon.
I brought back a few packages of salted cherry blossoms during my last visit to Los Angeles/Torrance and saved the last couple for this Cherry Blossom Syrup (桜シロップ).
It is such a refreshing springtime option for a variety of drinks from coffee and tea to lemonade, mocktails, and cocktails.
Simply simmer water and sugar together until the sugar is dissolved and the syrup is slightly thickened.
Allow the Cherry Blossom Syrup to rest for an hour before straining one final time and blending with drinks. You can also refrigerate the syrup overnight, then strain the cherry blossoms the next day for an even stronger flavor.
Salt Pickled Cherry Blossoms
Salt Pickled Cherry Blossoms (桜の塩漬け, Sakura no Shiozuke) are the edible flowers that have been preserved in salt and ume plum vinegar to retain the delicate shape and color.
To remove some of this excess salt, the blossoms need to soak in cold water for about 30 minutes to an hour before using.
For those in the DC area, I have been able to find salted cherry blossoms at Maruichi Japanese Grocery in Rockville, Maryland. While living in Los Angeles, I would usually get them at the Rolling Hills Nijiya Market in Torrance. They can also often be found online on websites selling Japanese pantry staples.
A Few Cherry Blossom Syrup Tips
The salted cherry blossoms on their own won’t add much color to the syrup. I followed SugarYums’ lead and simmered a few dried hibiscus flowers to develop more of a pink color. Don’t be tempted to add more than 1/2 tablespoon though or the hibiscus will overpower the cherry blossom.
Another option is to use freeze-dried raspberries as Sift & Simmer did.
Use refined white sugar when making the syrup to keep from diluting that delicate color.
This recipe makes around 1 cup (240 milliliters) of syrup. It can easily be halved to yield about 1/2 cup (120 milliliters) if you only have 1 package (25 grams) of salt pickled cherry blossoms.
Cherry Blossom Syrup Uses
This Cherry Blossom Syrup (Sakura Syrup) can be incorporated into a variety of drinks from latte and tea-based beverages to mocktails and cocktails.
For 1 cup (240 milliliters) of sparkling water, coffee, or lemonade, I usually add about 1 tablespoons (15 milliliters) of syrup. For a stronger flavor, stir in closer to 2 tablespoons.
In the above photos, I made a Cherry Blossom Latte, Cherry Blossom Lemonade, Cherry Blossom Margarita (I omitted the cherries and used this Cherry Blossom Syrup for the simple syrup), and Cold Brew with Sakura Cream (I swapped the honey with the Cherry Blossom Syrup in this Salted Vanilla Honey Cream Coffee).
The syrup can also be drizzled over desserts such as ice cream or pancakes.
Looking for more cherry blossom recipes?
Try my:
Cherry Blossom Syrup Recipe
Adapted from SugarYums
Cherry Blossom Syrup
Ingredients
- 1.7 ounces (50 grams) salt pickled cherry blossoms about 2 packages
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) water
- 1/2 tablespoon (2 grams) dried hibiscus
- 1 tablespoon (15 milliliters) freshly squeezed lemon juice
Instructions
- Place the salt pickled cherry blossoms in a bowl of cold water and set aside for 30 minutes.
- Drain the cherry blossoms gently and pat lightly with a towel to remove any excess water.
- Pull off and discard the stems. Place the cherry blossoms in a heat-safe jar.
- In a medium saucepan, combine the granulated sugar and water.
- Bring the mixture to a boil, then reduce heat to a simmer and cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- Add the dried hibiscus and continue to simmer for 1-2 minutes, or until the liquid becomes pink.
- Remove from heat and strain the mixture through a fine mesh sieve into the jar over the cherry blossoms.
- Stir in the lemon juice.
- Cool to room temperature for one hour, then strain and refrigerate the syrup in an airtight container for up to a week. Another option is to refrigerate overnight for a stronger flavor before straining.
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