Cherry Blossom Syrup

A recipe for Cherry Blossom Syrup! This Sakura-infused simple syrup has a floral blend of cherry blossom petals, hibiscus, and lemon.

Course Drinks

Cuisine N/A

Keyword beverage, cherry blossom, drink, hibiscus, sakura, simple syrup, syrup

Prep Time 10

Cook Time 17

Resting Time: 1 30

Total Time 1 57

Servings 1 Cup

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.