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cherry blossom tasting menu

Sumile
154 W. 13th St.
New York, NY 10013
(212) 989-7699

 

Cherry Blossom Royale
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.





   Published: March 2005
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