Sprite Recipe

Make simple syrup base

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes just to a simmer. Do not boil vigorously; once clear and slightly reduced (about 3–4 minutes), remove from heat.

Infuse citrus zest

Add 1 tablespoon fresh lime zest and 1 tablespoon fresh lemon zest to the hot syrup. Cover the pan and let steep off the heat for 10–15 minutes to extract the essential oils from the zest.

Finish syrup with juices and seasoning

After steeping, return the pan to very low heat briefly, then strain the syrup through a fine mesh sieve into a heatproof bowl or jar to remove the zest. Stir in 2 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice, 1 teaspoon citric acid solution (if using; adds tang and helps shelf life), and a pinch of fine salt. Taste and adjust: if you want brighter citrus, add up to 1 more teaspoon total lemon/lime juice or a bit more citric acid solution (use sparingly). Let the syrup cool to room temperature, then chill in the refrigerator until cold (about 30–60 minutes).

Store

Transfer the cooled syrup to an airtight container. It will keep in the refrigerator for up to 2 weeks.

Measure and mix

For a single serving (~12–16 oz glass): Fill a glass with 1/2 to 3/4 cup ice (about 1 cup by volume). Add 2 tablespoons (30 ml) of the chilled lemon-lime syrup. Pour in 1 to 1.25 cups (8–10 oz) of very cold sparkling water. Stir gently to combine. Adjust sweetness and intensity by adding more syrup (up to 3 tablespoons) or more sparkling water as desired.

Garnish and serve

Garnish with a lemon or lime slice and a sprig of mint if desired. Serve immediately while fizzy.

Batch instructions (optional)

To make a larger pitcher (about 8 servings): mix 1 cup lemon-lime syrup with 4 cups chilled sparkling water. Combine just before serving to retain carbonation, and add ice and garnishes per glass.