Sakura Cherry Blossom Liqueur | さくらのリキュール

(日本語のレシピは以下にございます。)

Sakura Cherry Blossom Liqueur | さくらのリキュール

Now you can make alcohol cute as well! haha It’s sakura viewing season in Japan right now, so I thought that making some sakura recipes would be perfect! This is so simple to make and looks absolutely beautiful, especially when you’re looking at it through a clear glass! This liqueur isn’t intended for drinking (although I’m sure you could use it for cocktails), it’s for adding a delicate cherry blossom flavour to your cooking and baked goods! Sakura (cherry blossoms) have a very light, delicate flavour. Anything that is flavoured with sakura seems to have a warm, delicate sweetness to it and is absolutely delicious!

Ingredients (makes 1 cup)
❤ 1 cup of kirsch (cherry liqueur)
❤ 25 pickled sakura cherry blossom flowers (purchase some here)

Directions
1. Place the pickled sakura flowers into a bowl and submerge in cold water. Gently massage the flowers to release the salt, then allow them to soak in the water for 1 hour to remove any additional salt between the petals and stems.
2. Drain the flowers and pat dry with a paper towel until most of the moisture has been absorbed. Place these into a sterilized jar, and pour in the kirsch liqueur. Close the lid and place the jar in the refrigerator. Wait at least 3 days for the flowers to steep in the liqueur. In this time, the flowers will impart a very delicate cherry blossom flavour into the kirsch and will turn the liqueur a pale pink colour.
3. Use in any baking of your choice to add a delicate cherry blossom flavour!
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Sakura Cherry Blossom Liqueur | さくらのリキュール

お酒もかわいく作られます!(笑)そろそろ春が来て、お花見にあうさくらのレシピを作ろうとしました!とても作りやすくて、グラスに流し入れるときれいです!お酒として飲むより、ベーキングに使うリキュールですが、コクテールに加えるとおいしいかなぁ~さくらは優しい甘さ(?)があって、ベーキングに使うとおいしくて、なんとなく温かい甘さができます❤

材料(1カップ分)
❤キルシュ 1カップ
❤桜花塩漬け 25輪

作り方
①桜花塩漬けをボウルに入れ、冷たい水を少し加える。優しく振り洗って、1時間置き、塩抜きをする。
②桜を水から取り、キッチンペーパーに包み、水気をよく切る。熱湯消毒したビンに入れ、キルシュを流し入れる。蓋をし、冷蔵庫に入れる。3日ほど置き、桜をキルシュに漬ける。味も色も桜っぽいになります!
③お好みのベーキングに使って、桜味になります!

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