Cherry blossom syrup can be made from the sweet, fragrant flowers of the cherry tree and is ideal for a range of cocktails. It is easy to make, incredibly versatile and the flavour is not overpowering. It can be used as a simple syrup for cocktails or as a vinegar infusion to add to drinks like moon milk and spiced chai.
It can also be infused into tea, making it a great alternative to lemon juice in a green tea drink or as a substitute for honey in a simple syrup. The flavour is subtle but unmistakeable with almond notes and a touch of fruitiness.
How to Make Syrup From Cherry Blossoms
To make syrup from cherry blossoms you need a few ingredients: cherry blossoms, water and sugar. To start, take a handful of blossoms with their stalks removed and place them in a pot or sterilised jar. Cover with enough hot water to just cover them and leave to infuse overnight. Strain the liquid through a sieve, muslin or paper filter and store in a sterilised jar for best results.
The resulting liquid should be quite thick and pale yellow in colour. You can use it for cooking or drizzling on everything from pancakes to desserts, but it is especially good as a topping for scones or bread.
It is also a good drizzling on a glass of sparkling water for an evening treat, especially when accompanied by ice cubes. The floral flavour is delicate but not overpowering, and the syrup is very easy to make and can be poured directly into the glass or diluted with a little cold water.
As with other drizzlings, it is best to start with just a small amount and work your way up to a full tsp. If the syrup is too thin, you can always cook down the mixture to reduce the liquid.
Another substitute for maple syrup is coconut nectar, which has a similar texture and flavour profile to the real thing. It is a healthier and more natural alternative, since it contains no refined sugars or chemicals.
This can be substituted for maple syrup in a 3:1 ratio. So for every 1 cup of maple syrup, you need 3 tablespoons of coconut nectar.
You can also use agave syrup, which is one of the healthiest sweeteners. It has a lower glycemic index than most alternatives and is suitable for both baking and drizzling over foods.
It is a simple process to make maple syrup from maple sap, which can be extracted and then boiled down into the syrup we know and love. You can tell if the sap has been boiling long enough to become syrup by dipping a spoon into it and watching the droplets fall off.
A simple recipe for a spritzer can be made by pouring cherry blossom syrup, vodka and maraschino liqueur over ice and shaking to combine, before straining into a coupe glass. You can top with cava or a few slices of fresh fruit for an elegant summer drink.
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