7up Recipe

Make simple syrup and infuse citrus

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the lemon zest and lime zest. Heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture just begins to simmer (do not boil vigorously). Reduce heat to low and simmer gently for 3 minutes to extract the citrus oils from the zest.

Add acids and flavoring

Remove the pan from heat. Stir in 1 teaspoon citric acid, 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and (if using) 1 teaspoon light corn syrup. Taste carefully — the syrup should be bright and slightly tart with a clean sweetness.

Adjust acidity

If the syrup tastes overly sharp, add a pinch of baking soda and stir; it will fizz slightly and neutralize excess acidity. Stop when the flavor is balanced (usually a single pinch is enough).

Cool and strain

Let the syrup cool to room temperature. Strain through a fine-mesh sieve or cheesecloth into a clean jar to remove zest and any solids. Refrigerate the syrup until cold. This syrup is concentrated—store in the fridge up to 2 weeks.

Fill two tall glasses with 1 cup ice each (about 1 cup per glass). Add 2 tablespoons of the prepared citrus-vanilla syrup to each glass (adjust 1–3 tablespoons to taste).

Pour 2 cups chilled club soda or carbonated water into each glass (for a total of 4 cups divided between glasses). Gently stir once to combine, taking care not to flatten the carbonation.

Garnish each glass with a lemon or lime wheel. Taste and adjust: add an extra 1/2–1 tablespoon syrup for more sweetness or a squeeze more lemon/lime juice for brightness.

Serve immediately while cold and fizzy.