Perrier Lemonade Recipe

Make the syrup

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Add 1 tablespoon fresh lemon zest. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is just simmering (about 3–4 minutes). Do not boil vigorously; you only need to dissolve the sugar and extract the lemon oils from the zest.

Finish syrup with lemon juice

Remove the pan from heat and let cool for 2 minutes. Stir in 0.25 cup fresh lemon juice until combined. Allow the syrup to cool to room temperature (about 10–15 minutes). If you prefer a clearer syrup, strain out the zest through a fine-mesh sieve; otherwise leave zest in for extra flavor.

Transfer syrup to a clean jar and refrigerate if not using immediately. Syrup will keep refrigerated for up to 5 days.

Prepare glasses

Fill two tall glasses with ice cubes (about 1 cup ice per glass). Divide the lemon slices and mint leaves between the two glasses (2 lemon slices and 4 mint leaves per glass). Lightly clap the mint leaves between your palms to release aroma before adding.

Assemble lemonade

Measure 3 tablespoons of the prepared lemon syrup into each glass (adjust to taste: 2 tbsp for less sweet, 4 tbsp for sweeter). Pour 500 ml (about 2 cups) chilled Perrier evenly between the two glasses (about 250 ml Perrier per glass), pouring slowly to preserve fizz. Gently stir once with a long spoon to combine syrup with the sparkling water without flattening it.

Garnish and serve

Garnish each glass with a lemon wheel or twist. Optionally tuck a mint sprig into each glass. Serve immediately while the Perrier is effervescent.