Japan's American Cherry Pie Frappuccino

We're re-creating the limited edition Starbucks American Cherry Pie Frappuccino exclusive only to Japan.


  • Cherry Compote:
  • 1 can drained pitted cherries (in syrup)
  • 1 tablespoon syrup
  • 1 teaspoon caster sugar
  • 1 teaspoon lemon juice
  • Frappuccino:
  • Ice
  • 8 scoops vanilla ice cream
  • Whole milk
  • 1 teaspoon caster sugar
  • Vanilla extract (optional)
  • Whipped cream
  • Sweet shortcrust pastry


  1. In a small saucepan, stir together the cherries, syrup and caster sugar. Bring to a boil and let simmer for around 10 minutes until the sauce has reduced. When the cherries start to soften use a wooden spoon to break them up and release their juice.
  2. Stir in the lemon juice and mash or blitz the compote until the pieces are small enough to fit through a straw. Take off the heat and leave to cool.
  3. Roll pastry 2-4mm thick. Make a foil template of the lid by pushing foil into the bottom of a Starbucks lid. This will be used to create a pastry dome.
  4. Cut out the pastry and drape it over the foil template. This needs to be small enough to fit on top of your drink. Prick with a cocktail stick and bake in a pre-heated oven at 200°C for 15-20 minutes until golden.
  5. Add the ice cubes and ice cream into a blender followed by the milk, sugar and vanilla extract to taste. Add more milk if you would like it runnier and less if you prefer it thick. Blitz until smooth.
  6. Spoon some cooled cherry compote into the bottom of your serving cup or glass followed by the vanilla Frappuccino. Top with some more cherry compote.
  7. Decorate the top with whipped cream, remove the foil from the cooled pastry dome and place it on top. Add the lid and pierce the pastry with a straw and it's ready to enjoy :D