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In a small saucepan, combine water and sugar (or honey) and heat over medium heat until the sweetener dissolves.
Remove from heat and add in the freeze-dried raspberries (optional).
Give the raspberries a little press with a spatula and stir. The liquid will turn slightly pink.
Once the syrup is pink, strain out the raspberries.
Drain the cherry blossoms and add into a clean glass jar.
Pour the syrup into the jar over the cherry blossoms and let it steep.
Let it cool and cover with a lid.
Place into the fridge until ready to use.