Crystallized Cherry Blossoms · GF (24 flowers)

I wish I knew how to preserve the flavor of cherry blossoms. I’ve tried enfleurage but takes a lot of work with very little to show for it. Candied cherry blossoms have a vegtal flavor that I can’t get very excited about, but they’re so pretty I don’t mind. One of the few instances of BraveTart approved style over substance.

crystallized cherry blossoms

If raw egg whites worry you, use pasteurized whites or reconstituted them from the powdered stuff according to the package directions. Egg whites are important for crystallization because they won’t dissolve the sugar which lets the petals dry into brittle, crisp confections. I’ve used corn syrup as a substitute for egg white in the case of candied mint leaves which have a much sturdier texture. But for the blossoms, it just results in clumpy, frumpy flowers.

1 egg white
2 ounces sugar
a few dozen cherry blossoms

Whisk the egg white lightly to break it up and create a more homogenous, less clumpy, liquid. Use a small brush to coat each flower petal, front and back in a thin layer of egg white.

Next, arrange the brushed flowers on a cutting board, face up. Sprinkle each evenly and generously with half of the sugar. Transfer the flowers to a parchment lined sheet pan, placing them sugar-side down. Sprinkle again. Don’t re-use sugar from the first round; it will be slightly damp from the excess egg white and will clump, resulting in a less attractive shape.

ruffled cherry blossom

Once you’ve sugared all of the flowers, gently shake off the excess. Let them dry, uncovered, for 24 hours. After that, store in an airtight container, in the fridge, for up to two weeks.


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Any questions?

Apr 06, 2012 ·  7:36 PM

These look so pretty! I’d like to try them, but I have no idea where to get cherry blossoms. Do you have any suggestions? Can you just pick them off of cherry trees?

 · Laura ·

Apr 07, 2012 ·  1:53 PM

@Laura, this kind of cherry blossom comes from a non-fruiting type of cherry tree. I have some family with a few trees in their yard, so that’s where I got mine. I don’t know of any commercial source for cherry blossoms (sakura). This same recipe will work with any edible flour, so use what you’ve got! Just makes sure you have a positive ID on whatever you use and know for sure it’s edible and organic, pesticides are bad snacks! Violets, roses, and apple blossoms are good places to start, but check out this chart for more ideas.


Apr 10, 2012 · 11:32 PM

Thanks! I don’t have any cherry trees available, but I do have some apple trees – maybe I’ll try crystallized apple blossoms!

 · Laura ·

Apr 11, 2012 ·  8:50 PM

@Laura, lucky girl! Apple blossoms are beautiful, you’ll have to snap a pic if you crystallize any.


Apr 28, 2012 ·  4:18 AM

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 · Mothers Day Flowers ·

Apr 28, 2012 ·  5:53 PM

Looking so quiets is one of my specialties.


Jun 12, 2012 ·  7:51 PM

Hi. Is it possible for you to tell me if this tree would be one I could use cherry blossoms from. I’m thinking of buying it. Let me know what you think. I would be most thrilled to have your opinion. Thanks. I hope to try out your crystalized cherry blossoms if I can.

 · neroon15 · 

Jun 14, 2012 · 10:21 AM

@neroon15, awww, for some reason I can’t get that link to load, it just keeps redirecting me to the home page. Sakura come from prunus serrulata so just double check with someone wherever you order from to make sure you’re getting a tree in the right genus. I’ve really been wanting to buy one too, maybe this will be the year that I do!


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 · Augusto de Arruda Botelho ·

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 · Milagro ·


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