154 W. 13th St.
New York, NY 10013
|Cherry Blossom Royale
| Chef Josh DeChellis of Sumile-
New York, NY
Adapted by StarChefs.com
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