Meyer Lemon Spritz Recipe

Make simple syrup (if not using pre-made)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature before using (about 15–20 minutes).

Juice lemons

If you haven't already, juice Meyer lemons until you have 3/4 cup (about 4–6 small Meyer lemons depending on size). Strain through a fine mesh sieve to remove seeds and excess pulp for a bright, smooth spritz.

Build the spritz

In a large pitcher, combine the 3/4 cup strained Meyer lemon juice, 1/2 cup cooled simple syrup, and 3/4 cup gin (omit or replace with extra sparkling for a mocktail). Stir to combine.

Chill and serve

Add 2 cups of ice to the pitcher and gently pour in 2 cups Prosecco. Top with 1/2 cup chilled club soda and stir very gently once to combine without losing too much sparkle. Taste and adjust: add up to 1–2 tablespoons more simple syrup if you prefer sweeter, or a splash more lemon juice if you prefer brighter acidity.

Rim glasses (optional): wet the rim of four short stemmed wine glasses with a lemon wedge then dip into coarse sugar to coat lightly.

Pour & garnish: Divide the spritz among four glasses (about 1 cup per serving), making sure each gets some bubbles and a little ice. Float one Meyer lemon wheel in each glass and add a sprig of thyme or rosemary for aroma. For a more dramatic presentation, flame a rosemary sprig briefly over the glass before placing it in the drink.

Serve immediately so the Prosecco remains fizzy. Leftover base (lemon juice + syrup + gin) can be refrigerated up to 48 hours; add sparkling and soda just before serving.