How to Make Dr Pepper at Home in 20 Minutes
A rich, dark, spiced cherry syrup made with real ingredients that recreates the iconic Dr Pepper flavor with zero artificial coloring, no high fructose corn syrup, and FULL control over your sweetness level. Ready in 20 minutes, stores for 3 weeks, and makes 30+ servings from one batch.
EMAIL THIS RECIPE
Enter your email and I'll send this directly to you.
Plus you'll get new recipes from me every week!
Ingredients
- 2 cups brown sugar
- 1 cup water
- 2 strips each orange, lemon, and lime peel (about 6 strips total)
- 1 cup frozen cherries
- 1 cinnamon stick
- 2 teaspoon whole peppercorns
- 1 small piece fresh ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
To serve:
- sparkling water
- ice
Instructions
- Add 2 cups brown sugar to a medium saucepan and heat over medium heat, watching closely until the edges just begin to melt, about 3 to 5 minutes.
- As soon as the sugar starts melting, pour in 1 cup water and stir continuously until all the sugar is fully dissolved and the mixture is smooth.
- Add the 6 citrus peel strips, 1 cup frozen cherries, 1 cinnamon stick, 2 teaspoon peppercorns, fresh ginger, ¼ teaspoon cardamom, ¼ teaspoon cloves, and ¼ teaspoon nutmeg. Stir to combine.
- Increase heat to medium-high and simmer, stirring occasionally, until the syrup is slightly thickened and coats the back of a spoon, about 8 to 10 minutes. Remove from heat promptly — syrup thickens significantly as it cools, so pull it off while it still looks a little thin.
- Strain through a fine mesh sieve into a clean jar or bottle, discarding the solids. Let cool completely before using.
- To serve, add 1 tablespoon of syrup to a glass of ice and top with sparkling water. Stir and adjust to taste.
Notes
Don't overcook: The biggest risk with this syrup is letting it go too long. Once it lightly coats a spoon, it's done. Overcooked syrup will turn thick and sticky or even solidify as it cools.
Syrup-to-soda ratio: Start with 1 tablespoon per glass and adjust to your preference. For a stronger flavor, use up to 2 tablespoons.
Storage: Store in an airtight jar in the refrigerator for up to 3 weeks. Shake or stir before each use.
Substitutions: Fresh cherries work just as well as frozen. If you don't have whole peppercorns, reduce ground black pepper to ¼ teaspoon and stir in during step 3.
Beyond soda: This syrup works beautifully stirred into lemonade, drizzled over vanilla ice cream, or used as a mixer in cocktails with bourbon or rum.
Nutrition
Calories: 60kcalCarbohydrates: 15gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 36mgFiber: 0.3gSugar: 15gVitamin A: 5IUVitamin C: 0.3mgCalcium: 16mgIron: 0.2mg
Tried this recipe?Let us know how it was!
Want To Save This Recipe?
Share your email & we’ll send it over! PLUS, you’ll get new recipes from us weekly
