Chef Josh DeChellis of Sumile- New York, NY
Adapted by StarChefs.com

Yield: 1 Servings

Ingredients:

• 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

Method:
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.