New This Month

Simple Syrup for a Cherry Blossom Wedding

Use this recipe to make our Cherry Blossom Princess Cake and our Cherry Blossom Tea and Pink Lemonade.

  • Yield: Makes 1/3 cup

Source: Martha Stewart Weddings, Spring 2010


  • 1/4 cup sugar
  • 1/4 cup water


  1. Bring sugar and the water to a boil in a small pan over medium heat, stirring until sugar is completely dissolved. Remove from heat; let cool.


Be the first to comment!