Frescolita Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring constantly until the sugar is completely dissolved and the liquid is clear, about 3–5 minutes. Do not boil vigorously. Remove from heat and let cool 10 minutes.

Add flavorings

Stir 1 tsp vanilla extract, 2 tbsp grenadine (or red fruit syrup), 1 tsp fresh lemon juice and 1 tsp maraschino cherry syrup (if using) into the warm-but-not-hot simple syrup. Taste and adjust: add up to 1 more tablespoon grenadine for deeper red color and fruitiness, or up to 1/2 tsp extra vanilla for stronger aroma. Let the flavored syrup cool to room temperature, then refrigerate until cold (about 30 minutes if room temperature, longer if needed).

The resulting syrup is your Frescolita concentrate. One cup of syrup will flavor roughly 4 cups of carbonated water for a balanced sweetness; adjust ratio to taste.

Build the drink (single serving)

Fill a tall glass with 1/2 cup ice (about 1/2–1 cup depending on glass). Pour 2–3 tablespoons (about 30–45 ml) of the chilled Frescolita syrup over the ice. Add 1 cup (240 ml) cold club soda or sparkling water. Stir gently to combine. Taste and if you prefer sweeter/more intense flavor, add an extra tablespoon of syrup. Garnish with a wheel of lime or lemon and a maraschino cherry if desired.

Batch serving

For 4 servings, combine 1 cup chilled Frescolita syrup with 4 cups cold club soda in a pitcher just before serving. Stir gently to preserve carbonation. Serve over ice and garnish as desired.

Leftover syrup: store the cooled flavored syrup in a sealed container in the refrigerator for up to 2 weeks.