plum blossoms

     One of the sweetest hallmarks of spring equinox is the flower of the ornamental plum tree (Prunus cerasifera). I recently discovered that these little beauties are not only edible but delicious. I have harvested a large amount of these little flowers and since have been experimenting in the kitchen. After a few days of baking, infusing, concocting and brewing I have a few wonderful and springy recipes to share with you.


-Plum Blossom Sugar
          This simple recipe really utilizes the sweet perfume of the plum and the blossoms turn the sugar a decadent, beautiful pinky purple.This recipe is also a super easy way to flavor other foods.

Recipe
-3/4 cup organic unbleached sugar
-1 1/2 cup plum blossoms, lightly packed


Procedure

     I started by plucking the flowers and buds off of the plum branches, then I put the sugar and the blossoms in a mini blender. Using the pulse setting on the blender, I roughly ground them together, creating a beautiful, moist, and aromatic sugar. 














 
-Plum Blossom Cordial
     This is another delightful recipe to welcome in the new beginnings of spring. It is wonderful in cold carbonated water but remember not to put to much in.

Recipe
- 1 cup organic unbleached sugar
- 1 cup water
- 1 3/4 cup plum blossoms
-  1 handful rose petals

Procedure
      I combined the sugar and the water in a small saucepan, then I dissolved the sugar over medium heat. Then I brought the mixture to a boil and after that I let it simmer for around three minutes. I took the saucepan off of the heat and let it cool just a little bit before putting in the plum and rose petals and letting it steep for one hour.
 
Last of all, I strained out the petals for a translucent amber syrup.