Bring mixture to a gentle simmer, stirring occasionally. Smash some berries with the back of a spoon or a potato masher to release juices and create a saucy consistency. Simmer for 6–8 minutes until berries break down and liquid thickens slightly.

Remove from heat and let cool to room temperature. If you prefer a smoother compote, press through a fine-mesh sieve to remove seeds and larger solids; otherwise leave as-is for texture. Yield ~1 cup. Store refrigerated if making ahead.

Assembling Yuzu Berry Spritz

Fill a highball or Collins glass with 1 cup cubed ice.

Add 2 tablespoons of the prepared fresh berry compote into the glass. If compote has been strained, use 2 tablespoons of the strained purée; if whole, spoon both fruit and syrup.

Pour in 0.75 oz fresh yuzu juice. If yuzu is unavailable, use 0.5 oz fresh lemon juice + 0.25 oz fresh grapefruit or 0.25 oz yuzu concentrate to approximate flavor.

Add 0.5 oz simple syrup (adjust to taste). If compote is very sweet, reduce syrup to 0.25 oz or omit.

Gently stir the juice, syrup, and compote together in the glass to incorporate but not fully break up the fruit.

Top with 3 oz chilled sparkling soda water. Pour slowly to preserve effervescence.

Give a gentle one or two slow stirs to marry the layers without flattening the bubbles.

Garnish with a yuzu or lemon wheel and a mint sprig, if using. Serve immediately with a straw or stirring spoon so the drinker can mix more as desired.