Sprite Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar is completely dissolved and the mixture just comes to a gentle simmer (do not boil vigorously). Once dissolved, remove from heat.

Allow the syrup to cool for 10–15 minutes so it is warm but not hot before adding delicate citrus flavors.

Infuse and strain

Stir the lemon juice, lime juice, lemon zest, and lime zest into the warm syrup. Let steep for 10 minutes to extract the essential oils from the zests and integrate the juices. After steeping, strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove zest particles.

Taste the strained syrup. Whisk in 1 tsp citric acid until dissolved. Citric acid sharpens the citrus tang and helps mimic the tartness of a commercial lemon-lime soda.

If the syrup tastes too bright or sharp, add a pinch of baking soda and stir; it will neutralize a little acidity and mellow the flavor. Do this sparingly—only if needed.

Mix with carbonated water

Fill a large pitcher or four serving glasses with ice. Add the chilled carbonated water (4 cups) and then add 1/2 cup of the prepared lemon-lime syrup to the pitcher (this yields a balanced, soda-like sweetness). Stir gently to combine. If making single glasses, use 1 cup carbonated water to 2 tablespoons syrup, adjusting to taste.

Taste and adjust: add more syrup 1 tablespoon at a time for sweeter result, or more carbonated water for lighter flavor. If you prefer more tartness, add a little extra fresh lemon or lime juice (about 1/2 tsp increments).

Garnish each glass with a thin lemon or lime slice and serve immediately to preserve carbonation.

Store any leftover syrup in a sealed container in the refrigerator for up to 2 weeks. To serve later, combine chilled carbonated water with syrup at the same ratio (about 1/8 cup or 2 tbsp syrup per 1 cup carbonated water), adjusting to taste.