Last year was Cherry Plum Blossom Syrup,
this year it’s Cherry Plum Blossom Sugar:
- pick your blossoms (no leaves) directly into a jar half full of sugar. Try to choose an overcast but warm day to do this otherwise you will have little black bugs wanting to be part of your plum blossom sugar – they do crawl out of the jar again on their own after a while if you do happen on a sunny day but they tend to not be there when it is overcast.
- fill your jar – generously – with blossoms, put the lid on and leave for 24 hours – in a warm place ideally.
- then spread your fragrant, sugary blossoms out on a flat surface to dry for about 12 hours (not longer otherwise you will start to lose the fragrance).
- sieve the sugary blossoms through a sieve or colander fine enough to catch the green receptacles from the blossoms, letting the now dried petals through with the sugar. It is best to use a pestle or similar to crush the sugar lumps as you go along.
- store your fragrant cherry plum blossom in an airtight jar and use for fragrant sprinkles (cakes, desserts) and flavourings (milkshakes, smoothies, ice cream, yoghurts)…