Cherry Blossom Syrup Recipe (Sakura Syrup)
Delicate, fragrant and floral Cherry Blossom Syrup (Sakura Syrup) made from real blossom flowers. This recipe is versatile, delicious and easy to make.
Ingredients
- 1 cup water
- 1-2 cups cherry blossom flowers*
- 1 cup granulated sugar
- 3-4 dried hibiscus petals*
Instructions
If using fresh cherry blossoms
- Prepare the cherry blossom flowers by cutting off the stem close to the base.
- In a large bowl, add cold water and a teaspoon of baking soda. Mix well, then add in the flowers and dunk them in water a few times. Let sit for 5-10 minutes to remove insects or dirt.
- Discard dirty water and rinse flowers in clean water.
If using preserved or salted sakura
- Prepare the salted sakura flowers by soaking them in cold water for 20-30 minute to remove the salt.
- Rinse once more in clean water to remove all salt.
Preparing the Cherry Blossom Syrup
- In a medium saucepan, add the water, sugar, cherry blossom flowers and hibiscus petals (if using).
- Cook over medium heat until boiling. Reduce heat to low and simmer for 5 minutes.
- Strain all flowers and return syrup to saucepan. Simmer for another 10-15 minutes until syrup reaches the desired consistency.
- Cool down completely, then transfer into a clean and dry airtight jar or bottle.
Notes
- Fresh cherry blossoms can be replaced with 6-8 salted or preserved sakura flowers.
- Hibiscus petals can be replaced with 3-4 dried raspberries or 1 drop of pink food coloring.
- Nutritional value is estimative only and is calculated per serving. This recipe makes approximately 1.5 cups of syrup or 12 servings.
Nutrition
Calories: 63kcal
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