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.
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
- whole cherry blossoms (sakura): for this recipe, I used real salted, pickled cherry blossoms; however you can use dried cherry blossom or powder
- 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:
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
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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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.