Place the quartered strawberries and blueberries in a medium bowl. Add 2 tablespoons of the simple syrup, gently toss to coat, and let sit 10–15 minutes so berries release some juice.

Lightly bruise the mint leaves between your palms (this releases aroma without crushing). Place bruised mint, sliced ginger, and cucumber slices in a small bowl and set aside.

After berries have macerated, lightly press them with the back of a fork or a muddler 2–3 times — you want some purée but still visible fruit pieces for texture.

Mix Citrus Sparkling Base

In a large pitcher, combine the fresh lemon juice, lime juice, and orange juice. Stir in the remaining simple syrup (about 6 tablespoons left if you used 2 tbs above) and mix until fully incorporated.

Carefully add the cold sparkling water or club soda to the juice mixture and stir gently once to combine. Do not over-stir to preserve carbonation.

Assemble Bottles

Sterilize and chill the small glass bottles and caps: wash in hot soapy water, rinse, and place upside down on a clean towel. For faster chilling, place bottles in refrigerator or an ice bath for 10 minutes prior to filling.

Divide the macerated berries evenly among the bottles (about 2–3 tablespoons per 8–12 oz bottle). Add 1–2 cucumber slices and 1–2 pieces of bruised mint into each bottle along with one thin slice of ginger if you want a ginger note in every bottle.

Using a funnel, pour the citrus sparkling base into each bottle, leaving about 1 inch (2–3 cm) headspace to allow for expansion and to keep the caps from popping off. Fill slowly to avoid foaming over.

Cap the bottles securely. Gently invert each bottle once or twice to distribute fruit and aromatics into the liquid without disturbing carbonation excessively.

Chill & Serve

Refrigerate bottled pops for at least 30 minutes to let flavors marry. For best flavor, chill 1–2 hours. Keep refrigerated and consume within 48 hours for optimal freshness and carbonation.

When ready to serve, fill a glass with ice, pour the bottled pop over ice or serve directly from the bottle. Garnish with a lemon or lime wheel on the rim and an extra mint sprig if desired.

Note for carbonation: because the recipe uses pre-carbonated sparkling water added just before bottling, avoid warm temperatures and long storage to prevent loss of fizz. If you prefer a slightly sweeter pop, add up to 1 teaspoon of simple syrup per bottle before capping.