Jarritos Recipe

Combine ingredients

In a small saucepan, combine 2 cups apple juice, 1 cup white sugar, 2 tablespoons light corn syrup, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, and 4 whole allspice berries.

Simmer and dissolve

Place the saucepan over medium heat. Stir frequently until the sugar fully dissolves and the mixture begins to steam (do not boil vigorously). This should take about 4–6 minutes.

Infuse flavors

Reduce heat to low and let the mixture gently simmer for 6–8 minutes so the cinnamon and allspice infuse the syrup. Stir occasionally to prevent sticking.

Strain and add vanilla

Remove the pan from heat. Strain the syrup through a fine-mesh sieve into a heatproof bowl or pitcher to remove the allspice berries and any solids. Stir in 1 teaspoon vanilla extract. Taste and adjust: if you prefer a sweeter, more soda-like syrup, add up to 2 tablespoons more sugar while still warm, stirring until dissolved.

Cool

Let the syrup cool to room temperature, then chill in the refrigerator for at least 30 minutes (or until cold). The syrup can be stored in a sealed container in the refrigerator up to 1 week.

Measure and mix

For each 12 oz (about 1.5 cups) serving glass: add 3 tablespoons of the chilled apple syrup to the glass. Adjust to taste — 2 tablespoons yields a lighter flavor; 4 tablespoons yields a sweeter soda.

Add ice and sparkling water

Fill the glass with ice (about 1/2 to 1 cup of ice depending on glass size). Pour 1 to 1 1/4 cups (8–10 oz) cold sparkling water over the syrup and ice. Stir gently once to combine without losing too much carbonation.

Garnish and serve

Garnish with an apple slice and a mint sprig if desired. Serve immediately while fizzy.

Batch method (optional)

To make a pitcher for 4 servings: combine 3/4 cup chilled apple syrup with 4 cups chilled sparkling water in a pitcher. Stir gently to combine. Add ice to individual glasses rather than the pitcher to preserve carbonation, then pour and garnish.

Storage note

Prepared soda is best consumed immediately. The syrup keeps refrigerated for up to 1 week; sparkling water should be kept chilled and opened only when ready to serve to preserve fizz.