Cherry blossom syrup
Syrup made from the cherry blossoms of the previous year, foraged from the cherry trees of the beautiful Schorfheide. The syrup is prepared with a little white wine vinegar, not only to improve the taste, but also to reduce the sugar content without affecting the shelf life. Cherry blossoms have a quite wonderful aroma, strongly reminiscent of the taste of almonds or marzipan.
For spritzers and cocktails with light almond notes. Billy Wagner’s recommendation: add it to Cremant Blanc de Blancs. Also great for sweetening herbal teas or to make your own kombucha. Also works wonderfully with dairy products – if you like milk, you’ll love a shot of cherry blossom syrup in your glass. A thin trickle added to whipped cream works a treat and is bound to impress your auntie when you have her over for cake. Of course, you can also flavor the cream for a panna cotta with this wonderful syrup.