Jarritos Strawberry Recipe

Make strawberry syrup

Place the hulled and quartered strawberries, 3 tablespoons granulated sugar, and 1 tablespoon water in a small saucepan. Stir to combine. Heat over medium-low heat until the sugar dissolves and the strawberries soften, about 5–7 minutes, stirring occasionally.

Once the strawberries are softened and releasing liquid, increase heat slightly and simmer gently for 3–4 minutes to concentrate flavor, crushing some berries with the back of a spoon to release juices. Do not burn.

Remove from heat and stir in 1 tablespoon fresh lime juice and 1 teaspoon grapefruit or lemon juice, if using. Let the mixture cool 10–15 minutes.

Strain the mixture through a fine mesh sieve into a bowl or measuring cup, pressing with the back of a spoon to extract as much syrup as possible. Discard solids (or reserve for another use). You should have roughly 3–4 tablespoons of syrup concentrate. Taste and adjust sweetness with up to 1 teaspoon more sugar if needed, stirring until dissolved. Chill briefly if desired.

Prepare the glass

If you prefer a rim, moisten the rim of a tall bottle-style glass with a lime wedge and dip into a small plate of sugar or salt. Fill the glass with ice (about 1 cup).

Pour 3 tablespoons (about 45 ml) of the prepared strawberry syrup over the ice. Adjust syrup amount to taste — 2 tablespoons for a lighter flavor, 4 for very sweet/strong.

Slowly pour 12 ounces chilled club soda into the glass over the back of a spoon or down the side to preserve carbonation. Stir gently once with a bar spoon to combine the syrup and soda without flattening it.

Garnish with a lime wedge and a mint sprig, if using. Serve immediately with a straw.