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Cherry Blossom Royale
Chef Josh DeChellis of Sumile- New York, NY
Adapted by

Yield: 1 Servings


  • 1/2 cup imported, salt-packed cherry blossoms, rinsed of salt taste
  • 1/2 cup simple syrup
  • 1 Tablespoon lemon juice
  • 4 ounces Veuve-Cliquot Grande Dame Champagne

Place blossoms and the syrup in a pot and let simmer for 2 minutes. Cool to room temperature then stir in lemon juice.

Pour Champagne in a flute. Add 1/2 Tablespoon blossom syrup and flower blossoms for garnish. Stir lightly and serve immediately.

   Published: March 2005