Cherry blossoms in syrup

The flowers and edible leaves of Sakura have a distinctive flavor and a divine perfume. The taste of Sakura is on a subtly sweet and flowery side. It does not have the fruity taste of cherries. You may be surprised by the taste of almond or amandon without bitterness.
The stems of the Sakura cherry blossoms in the syrup are cut closer to, desalée, then soaked in molasses, thus preserving the color and the distinctive flavor of cherry blossoms.
In Japan, trendy bars and gourmet restaurants, not to mention the pastry chefs, are fond of accommodating cocktails, sodas, champagne cuts, frosts, mosses, cream cakes or at Cheese, mignardies ...
In a gaseous water or a cup of champagne with fine bubbles, the bubbles slowly move the flower. It is said that the flower dances in the glass.