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IHANA'S SAKURA SYRUP

Sakura syrup captures that gentle moment of spring in a bottle. Light, floral, and delicately sweet, it’s a beautiful way to add something special to everyday treats.
Stir it into tea, lattes, or matcha, or drizzle it over waffles, pancakes, cakes, and ice cream. However you use it, sakura syrup brings a soft touch of springtime joy to every sip and bite. Ihana gives it 4 paws up plus a bonus heart and sakura petal!!
5 from 4 votes
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Course Condiment
Cuisine Japanese

Ingredients
  

INGREDIENTS

  • 1 cup water
  • 1 cup sugar
  • 1-2 CUPS fresh cherry blossoms
  • or 4 Tbsp dried edible cherry blossoms
  • 1 tsp lemon juice
  • OPTIONAL: Add a tiny dab of red food coloring on a toothpick tip
  • or a few dried hibiscus flowers for a more intense pink syrup

TO MAKE

  • Gently rinse blossoms remove any green parts if fresh.
  • Heat water and sugar until dissolved to make a simple syrup.
  • Remove from heat pour over the fresh or dry blossoms.
  • Cover and steep 24 hours
  • Strain off all the petals. Stir in lemon juice.
  • store refrigerated in a jar

HOW TO USE THIS DELICOUS SYRUP

  • Refrigerate up to 4 months.
  • Lovely in: Tea • Matcha • Lemonade • Sparkling water • Desserts
  • Makes a unique simple syrup for baristas and bartending
  • Tasty as a Sakura Old Fashioned...add muddled fresh petals!
Keyword sakura, syrup