Sprite Recipe
Make Sprite Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup Base
Carbonation & Serving
Method
Syrup Base
- 1
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved (about 3–4 minutes). Do not boil vigorously.
- 2
Add stabilizers and acid
Lower heat to low. Stir in 1 teaspoon light corn syrup and 1 teaspoon citric acid into the warm syrup until dissolved. These help mimic the mouthfeel and tang of commercial soda.
- 3
Add fresh citrus and flavor
Remove saucepan from heat. Stir in 2 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, and 1 teaspoon natural lemon-lime extract (or a few drops of food-grade lemon and lime essential oils divided). Taste and adjust: if you want it brighter, add small additional increments (1/4 teaspoon) of lemon or lime juice or extract.
- 4
Cool and chill
Allow the syrup to cool at room temperature for 15–20 minutes, then transfer to a clean container and refrigerate until thoroughly chilled (at least 30 minutes). Chilled syrup will preserve carbonation when mixed with sparkling water.
Carbonation & Serving
- 5
Prepare glass
Fill a tall glass with about 1/2 cup ice (adjust to preference). Add optional lemon and lime slices for garnish if using.
- 6
Mix syrup with sparkling water
For each 1 cup (8 fl oz) serving: pour 2 tablespoons of the chilled lemon-lime syrup into the glass. Slowly pour 1 cup (8 fl oz) of very cold sparkling water over the back of a spoon or down the side of the glass to preserve carbonation and gently mix. Taste and adjust sweetness/acid by adding more syrup (1/2–1 teaspoon at a time) or a few drops of fresh lemon/lime juice.
- 7
Serve
Give the drink a gentle stir with a straw or spoon so it's evenly mixed. Serve immediately while fizzy. Store leftover syrup in the refrigerator for up to 2 weeks; discard if cloudy or off-smelling.