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Ingredients
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Simple Mandarin-Mango Syrup
Jarritos-style Drinks (per serving)
Method
Simple Mandarin-Mango Syrup
Combine fruit and sugar
Place the mandarin segments, diced mango and diced pineapple into a medium saucepan. Add the granulated sugar and 1/2 cup (120 ml) water.
Cook until soft
Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Cook for 6–8 minutes until the fruit is very soft and fragrant.
Mash and simmer
Use a potato masher or the back of a spoon to lightly mash the softened fruit in the pan, releasing juices. Continue simmering 2–3 more minutes to concentrate flavors.
Strain to make syrup
Remove from heat and let cool slightly (5 minutes). Press the cooked fruit through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard solids or reserve for use in yogurt/ice.
Finish with lime
Stir in the 2 tablespoons fresh lime juice into the strained syrup. Taste and adjust: if too tart, stir in up to 1 tablespoon extra sugar while still warm. Let the syrup cool completely, then refrigerate in a sealed jar. Syrup will keep 7–10 days refrigerated.
Jarritos-style Drinks (per serving)
Fill a 12–16 oz glass with 1 cup of ice.
Add 2 tablespoons of the chilled mandarin-mango-pineapple syrup over the ice.
Pour 10 oz of chilled sparkling water or club soda slowly into the glass to preserve fizz. Stir gently once or twice to integrate syrup without flattening the soda.
Garnish with a lime wedge and/or a mint sprig. Serve immediately with a straw.
To make multiple servings: multiply syrup and soda. The syrup recipe yields approximately 1 to 1 1/4 cups (enough for about 8 servings at 2 tbsp each).