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.

200ml bottle


(€40.00 per 1L)


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.

Recipes for our wild juniper oil

Chef Vadim Otto Ursus and his restaurant Otto are firmly rooted in Berlin and Brandenburg. The restaurant’s kitchen on Prenzlauer Berg’s Oderbergerstraße and a repurposed dacha in Brandenburg’s Schorfheide serve as laboratories and experimentation spaces for Vadim’s culinary endeavours. Using mostly self-grown or foraged produce and strictly regional produce, Vadim and his team ferment, marinate, pickle, and preserve, merging tradition and innovation in all-local seasonal cuisine.