4-5Cherry blossoms(Salt-preserved and soaked, or dried)
3Freeze-dried raspberries or a few hibiscus petals
Instructions
If using salt-preserved cherry blossoms: soak in cold water for 20 minutes, switching out the water halfway through. Do a final cold rinse before adding to syrup.
Combine water and sugar in a saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle boil.
Turn off the heat. Add the freeze-dried raspberries or hibiscus and stir to help them break down and release their color.
Strain out the raspberries or hibiscus.
Place the washed cherry blossoms into a clean glass jar (I like to pick off the stems too).
Pour the warm syrup over the blossoms. Let steep as the syrup cools. Overnight in the fridge gives the best flavor, but you can strain after it gets to room temperature too.
Strain out the blossoms through a cheesecloth when the flavor is where you want it, or leave them in. Refrigerate for up to a week, or freeze in portions.