In a small mixing cup or shaker, combine fresh lemon juice (1 Tbs), lime juice (1 tsp), elderflower syrup (1 tsp) and honey or agave syrup (1 tsp). Stir or gently shake until the honey syrup is fully dissolved and the mixture is homogeneous.

Peach Purée (if using)

If using white peach purée, ensure it is strained to a smooth consistency. Measure 2 Tbs and gently fold into the citrus-syrup mixture so it integrates without adding air.

Build the Sparkling Blend

Fill a large wine glass or flute with 6 ice cubes (if desired to keep very cold). Pour in the base juices in the following order to preserve effervescence: white grape juice (1/2 cup), apple juice (1/4 cup), and non-alcoholic white wine alternative (1/4 cup) if using. Do not stir vigorously.

Slowly add the prepared citrus-syrup-peach mixture over the juices. Allow it to settle briefly (10–15 seconds).

Top gently with chilled sparkling water (1 1/2 cups). Pour over the back of a spoon or down the glass side to maintain bubbles and avoid foaming over.

Add one dash of non-alcoholic bitters (or saline bitters substitute) on top to add complexity. Do not stir — the bitters will swirl subtly into the drink.

Garnish & Serve

Garnish the rim with a thin lemon wheel and add a fresh mint sprig to the top. Place an edible flower on the surface if desired for a visually striking presentation.

Serve immediately while cold and sparkling. If serving multiple portions, scale ingredients proportionally and mix the citrus-syrup into the juices in a pitcher, then add chilled sparkling water just before serving to preserve carbonation.