Sweet, floral, and pretty-in-pink — your new favorite spring drink!
Hey There!
This Sakura Frappe is a dreamy treat that tastes just as beautiful as it looks. It’s creamy, icy, and has this delicate floral sweetness thanks to cherry blossom syrup.
You can make it with a strawberry milk base or just regular milk — both versions are amazing!
I’ve made this recipe every spring since I visited Japan during cherry blossom season, and it’s like sipping a little bit of that magic at home.
Super easy, super refreshing. Let’s make it!
🍓 What You’ll Need
- 1 cup ice
- ¾ cup whole milk or strawberry milk
- 2 tbsp cherry blossom syrup (store-bought or homemade)
- 2 tbsp sweetened condensed milk (optional for extra creaminess)
- Whipped cream (for topping)
- Pink sprinkles or edible cherry blossom petals (optional)
🧠 Why This Recipe Works (Quick Science)
- Ice + Milk Blend: Creates a frappé texture that’s cold, creamy, and light.
- Cherry Blossom Syrup: Adds a delicate floral flavor and that gorgeous pink color.
- Sweetened Condensed Milk: Boosts the richness and makes the drink extra smooth.
💗 Why I Love This Recipe
This frappe brings back memories of cherry blossom festivals in Japan. I remember sipping a similar drink while sitting under sakura trees, petals falling all around like pink snow. Making this at home is my way of bottling up that moment.
- It’s simple and fast — just blend and go.
- You can use what you have (milk or strawberry milk both work!).
- It looks so pretty, it makes any day feel special.
- Floral and fruity flavors feel fancy without any effort.
🍽 Servings + Time
- Serves: 1 large drink (or 2 small)
- Prep Time: 5 minutes
- Cook Time: None
🔪 Tools You’ll Need
- Blender
- Measuring cups + spoons
- Spoon or silicone spatula
- Tall glass
- Straw (metal or reusable preferred)
- Piping bag (optional, for whipped cream)
🧊 Pro Tips
- Use crushed ice if your blender struggles with whole cubes.
- Chill your glass first for an extra frosty frappe.
- Strawberry milk = dessert vibes — great for a sweeter twist.
- Layer the syrup last for a pretty ombré effect.
- Don’t over-blend or it’ll turn watery fast.
🔄 Substitutions + Variations
- No cherry blossom syrup? Use rose syrup or even raspberry syrup.
- Dairy-free? Use oat milk or coconut milk.
- More floral? Add 1 drop of food-safe rose water or sakura essence.
- Extra creamy? Blend in 1 scoop vanilla ice cream.
⏱ Make Ahead Tips
- You can make the cherry blossom syrup ahead (if you’re making it homemade).
- Prep the milk + syrup mix and store in the fridge, then just blend with ice when ready.
🥤 How to Make It
Step 1: Add Ice to Blend
Add 1 cup of ice to your blender.
Step 2: Pour in the Milk
Pour ¾ cup of either whole milk or strawberry milk into the blender.
Step 3: Add Cherry Blossom Syrup
Add 2 tablespoons of cherry blossom syrup.
Step 4: Add Sweetened Condensed Milk (Optional)
Add 2 tablespoons of sweetened condensed milk for extra creaminess.
Step 5: Blend Until Smooth
Blend everything on high until smooth and icy — about 30 seconds.
Step 6: Pour and Top
Pour into your chilled glass. Top with whipped cream and pink sprinkles or edible flowers if you like.
🧊 Leftovers + Storage
- Best enjoyed right away (it melts fast).
- If needed, you can freeze it for 15–20 minutes and stir before serving again.
- Don’t store overnight — the texture won’t hold up.
❌ Common Mistakes
- Using too much syrup — it can taste perfumey.
- Blending too long — turns watery quickly.
- Warm milk — always start with cold ingredients for the best texture.
- Skipping sweetened condensed milk when using plain milk — it’ll taste less rich.
🍱 Meal Plan Ideas
- Serve this as a fun weekend treat.
- Pair with a Japanese-inspired bento lunch.
- Great after sushi or rice bowls.
- Add to your brunch table with mochi pancakes or matcha waffles.
🍡 What to Serve With
- Matcha cookies or shortbread
- Strawberry daifuku (mochi with strawberries inside)
- A slice of light sponge cake
- Fruit salad with mint
❓FAQ
Q: Can I make this without a blender?
A: You can shake everything together with crushed ice, but the texture won’t be quite the same.
Q: Is cherry blossom syrup easy to find?
A: Yes! It’s often available at Asian grocery stores or online. Look for “sakura syrup.”
Q: Can I make this vegan?
A: Definitely — just use plant milk and skip the sweetened condensed milk or use coconut condensed milk.
🌸 Ready to Sip Spring?
You’re going to love this sweet, dreamy Sakura rappe. It’s pretty, simple, and full of that soft floral flavor that feels like a peaceful spring morning. Give it a try and let me know how yours turns out in the comments! If you have any questions, I’m happy to help. 💗