Fountain Recipe

Prepare simple syrup (if not ready)

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. (Note: this recipe uses 1/2 cup finished simple syrup.)

In a large pitcher or beverage dispenser (about 2 liters capacity), add 1 cup fresh orange juice, 1/4 cup fresh lemon juice, 1/2 cup cooled simple syrup and 2 tablespoons ginger syrup. Stir to combine thoroughly so syrups blend with juices.

Pour in 4 cups chilled sparkling water and gently stir once to integrate. Do not vigorously stir to preserve carbonation. Taste and adjust sweetness by adding up to 1–2 tablespoons more simple syrup if desired.

Bruise the mint leaves: place the mint in your palm and clap gently or lightly slap the leaves with the back of a spoon to release aroma. Add the bruised mint to the pitcher, reserving a few sprigs for garnish.

Add the orange slices and lemon wheels into the pitcher. These will infuse citrus aroma and make the fountain visually appealing.

Add 6 cups of ice to the dispenser or individual serving glasses just before serving to keep the fountain chilled without diluting it ahead of time.

If you want an extra fizzy or flavored boost, replace up to 1 cup of the sparkling water called for in the base with your choice of 1 cup ginger ale or 1 cup club soda/tonic. Gently fold it in to maintain bubbles.

To serve, fill each glass with ice (about 1/2 to 1 cup per glass), pour the fountain mixture over the ice leaving space for garnish.

Garnish each glass with a reserved mint sprig, an orange slice and a lemon wheel on the rim or floated on top.

Provide a stirrer or straw and serve immediately so the drink remains bubbly and aromatic.