Jarritos Recipe

Make simple syrup

Combine 0.75 cups granulated sugar and 0.75 cups water in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture just comes to a simmer. Remove from heat and let cool to room temperature (about 10–15 minutes).

Prepare juices and optional bases

While the syrup cools, squeeze fresh limes until you have 0.75 cups juice. Juice oranges and pineapple to yield 0.5 cups each and grapefruit for 0.25 cups. If making mango Jarritos, blend ripe mango flesh and strain to make 0.5 cups puree. If making tamarind style, dissolve 2 tablespoons tamarind paste into 2 tablespoons warm water and strain to remove fibers.

Combine fruit base

In a large pitcher, combine the cooled simple syrup with all fresh juices (lime, orange, pineapple, grapefruit). Stir to combine. Add the mango puree or tamarind mixture now if using, and taste. If the mixture is very sweet or intense, add up to 0.5 cups cold still water to balance.

Chill the sparkling water or club soda. Fill the pitcher halfway with ice (about 2 cups) or add ice to individual serving glasses. Pour the chilled sparkling water over the fruit-syrup mixture gently — about 6 cups — and stir once gently to combine without losing too much fizz. Taste and adjust: if too sweet, add more sparkling water or still water; if too tart, add a touch more simple syrup (up to 1–2 tbs).

If you prefer single-bottle portions reminiscent of bottled Jarritos, portion into glass bottles or jars leaving some headspace to preserve carbonation. Serve immediately while fizzy.

Prepare glasses with ice. Pour Jarritos-style soda into glasses. Garnish each with a lime slice or an orange wheel and a sprig of mint if desired. Serve cold.