First sort some hackberry blossoms from the blanches and leaves. It doesn’t need to be 100% clean, but the cleaner the better. Now transfer it into a bowl and weigh the total amount. I had 150 grams of cleaned blossom. Then transfer it into a preserving jar and add 10 times the amount of neutral oil. So in this case 1500 grams of sunflower oil to 150 grams of the hackberry blossom. Now close the lid, lable the jar and let the oil infuse overnight at room temperature. The next day you need to steam it at 40 degrees Celsius for 30 minutes. You can also do this sous-vide. Then let it rest for an hour. After that drain the oil. Let it drain for at least 30 minutes so you don’t waste a single drop. Now clarify it by passing it through a fine sieve that’s lined with a kitchen paper.