This Cherry Pepsi Syrup recipe was used during the Fire in the Triangle competition dining series on Monday, June 29, 2013. Washington Duke Inn chef Jason Cunningham was kind enough to share it with us.
Cherry Pepsi Syrup (yields about one cup)
- 1 cup Dried Tart Cherries
- 1 cup Merlot
- 1/4 cup Sugar
- 3 cups Pepsi
- 1 Tbl Cornstarch
- 1 Tbl Water
- Combine cherries, wine and sugar in a nonreactive sauce pan and bring to a simmer over med-high heat
- Cook until wine has reduced by 50 percent approximately 20 minutes. Strain out the cherries and reserve.
- Return the liquid to the stove, add the Pepsi and bring to a simmer once again over med-high heat.
- Continue cooking until the consistency of the liquid barely coats a spoon and then reduce the heat.
- Combine the cornstarch with cold tap water. Whisk the cornstarch slurry into the Pepsi syrup and allow it to return to a simmer. You may increase the heat once again but be careful to watch the syrup closely and not allow it boil over. When it begins to simmer allow it to cook 3-4 minutes then remove from heat.
- Strain the syrup through a fine mesh sieve, stir in the reserved cherries and allow to cool to room temperature.
- Keep covered at room temperature up to five days
**Note, the amount of Pepsi may need to be adjusted up or down depending on the user’s taste. We used concentrated soda fountain syrup for the competition.**
This recipe would be great served warm over vanilla ice cream.