Jarritos Mexican Soda Recipe

Prepare tamarind syrup

Place tamarind paste and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring and breaking up the paste until fully dissolved, about 4–6 minutes.

Add 1/2 cup granulated sugar to the saucepan and stir until the sugar dissolves. Continue simmering gently for 3–4 minutes to thicken slightly.

Remove from heat and stir in 1 tablespoon fresh lime juice. Taste and adjust sweetness: if too tart, add up to 1–2 tablespoons more sugar, stirring until dissolved.

Strain the syrup through a fine-mesh sieve into a heatproof container to remove fibers and seeds. Let cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). The syrup yields about 3/4 to 1 cup concentrated flavor.

Make lightly flavored soda base

In a pitcher combine 1 liter chilled sparkling water, 1 cup granulated sugar, 2 tablespoons fresh lime juice, 1/2 teaspoon vanilla extract, and 1 teaspoon kosher salt. Stir vigorously until the sugar dissolves. (If you prefer a fully clear soda, dissolve the sugar first in 1/4 cup warm water to make a simple syrup, cool, then add to the sparkling water.)

Taste the soda base. It should be lightly sweet, slightly tangy and have a hint of vanilla — remember you'll add concentrated fruit syrup, so base should be balanced but not overly sweet. Adjust with up to 2 tablespoons more lime juice or 1–2 tablespoons more simple syrup if needed.

Combine syrup and soda

To serve, add 1.5–2 tablespoons of the chilled tamarind syrup per 8 fl oz (1 cup) glass of soda base (about 90–120 ml). Stir gently to combine so carbonation is retained. For a full 1-liter pitcher, add about 6–8 tablespoons (90–120 ml) of syrup, taste, and adjust to preference.

Fill glasses with ice (about 1/2 cup ice per serving), pour the flavored Jarritos-style soda over the ice, garnish with a lime wedge and mint sprig if using. Serve immediately.

Alternate flavors: swap the tamarind syrup for equal quantities of other fruit syrups (mango, pineapple, mandarin, hibiscus/agua de jamaica, tamarindo, or strawberry). Make the syrup by simmering 1 cup fruit purée or chopped fruit with 1/2 cup sugar and 1/4–1/2 cup water until slightly thickened, then strain and chill.

For a traditional Jarritos sweetness and fizz, use chilled sparkling water and cold syrup; avoid vigorous stirring once syrup is added to preserve carbonation.