San Pellegrino Limonata Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring frequently until the sugar fully dissolves and the mixture just comes to a simmer. Remove from heat and let cool to room temperature. Transfer to a clean jar and refrigerate until needed. Yields ~1 cup simple syrup.

If you are using plain San Pellegrino sparkling water (not pre-flavored Limonata), roll the lemons on the countertop while pressing lightly with your palm to help release juices. Cut the lemons in half and juice them until you have about 3 tablespoons (≈45 ml) of fresh lemon juice from 2 lemons. Strain the juice to remove seeds and pulp if you prefer a clearer soda.

If using homemade simple syrup, measure 2 tablespoons. If using store-bought or omit for less sweetness, adjust to taste.

Fill two tall glasses (or one large pitcher) with ice — about 1 cup ice per glass or ~2 cups for a pitcher. Add 1 tablespoon simple syrup and 1.5 tablespoons fresh lemon juice to each glass. For a pitcher, add 2 tablespoons simple syrup and 3 tablespoons lemon juice.

Slowly pour 12 fl oz (about 355 ml) chilled San Pellegrino Limonata (or plain San Pellegrino sparkling water) into each glass over the back of a spoon or down the side to preserve carbonation. If using plain sparkling water, pour the full amount and stir gently to combine; do not vigorously stir or shake.

Taste and adjust: add an extra 1/2–1 teaspoon simple syrup or a squeeze more lemon if you prefer sweeter or tarter. Stir gently.

Garnish each glass with a thin lemon slice and a sprig of mint if desired. Serve immediately while cold and fizzy.