What’s Cooking? with Trent Watson – Cherry Blossom Syrup

What’s Cooking? with Trent Watson – Cherry Blossom Syrup 1360 723 The Flyer Magazine

What’s Cooking?

with Trent Watson

Cherry Blossom Syrup

With spring starting to bloom it’s time for me to make cherry blossom syrup. It can be used for many things like a mixer for gin… but in the restaurant we will be making a cocktail and a dessert. To start we need to make your syrup that we can store for a few months.


3 cups of cherry blossoms

1L of water

1.1kg of sugar

1 large organic lemon

Gather your cherry blossoms and remove all stems and leaves and place blossoms in a large glass jar.

In a separate pot, bring the water and sugar to a boil, stirring the mixture to dissolve the sugar completely.  Once the sugar has dissolved remove from heat.  Add a metal knife, fork or spoon to the jar to conduct some of the heat from the sugar syrup so that your jar does not crack or break.  Slowly pour the sugar syrup in the jar making sure to fill the jar with the syrup and cover the blossoms and lemons.  Place lid on jar and close tightly.

Allow the syrup to infuse for three full days and then strain the syrup through a colander that is lined with cheesecloth to remove the blossoms then squeeze the lemon juice into the syrup which will take it from a pale pink colour to a bright pink colour.

Once strained, you can transfer the syrup to glass jars or bottles and you can store the syrup in the refrigerator for up to one month.   

If you would like to store the syrup for a year at room temperature, then after straining, bring the syrup to a boil and pour it into clean, sterilized canning jars or bottles leaving about 1/2 inch of head space.  Place lids on jars tightly and then process the jars in a boiling water bath (Bain Marie) for ten minutes… voila!  Now you can enjoy this syrup during the next twelve months when the summer season is long past and cherry blossoms are but a memory waiting to be rekindled the following spring! Enjoy!