Sprite Recipe

Make simple citrus syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the lemon and lime zests. Heat gently over medium-low heat, stirring until the sugar fully dissolves (do not boil vigorously). Once dissolved, reduce heat to low and simmer 3–4 minutes to extract the citrus oils from the zests.

Remove the pan from heat. Let the syrup steep with the zest for 10 minutes to deepen the citrus flavor. After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on the zest to extract liquid but leaving solids behind.

While the syrup is still warm, stir in 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 teaspoon citric acid, and 1 teaspoon light corn or glucose syrup (optional). Add a very small dash (about 1/4 teaspoon) of a neutral flavorless oil only if you want a subtle rounding of mouthfeel — this is optional and should be used sparingly.

Taste and adjust: the syrup should be bright, slightly tart and sweet. If it tastes too sharp, dissolve another 1–2 teaspoons sugar; if too sweet, add a little more citric acid or a few drops of lemon/lime juice. Cool the syrup completely. Refrigerate if not using immediately; it will keep 1–2 weeks refrigerated.

Chill glassware ahead if possible. Place 1 cup of ice cubes into each tall glass (makes about 2 servings).

Measure 2 tablespoons of the prepared citrus syrup per 8 oz (1 cup) of carbonated water. For 4 cups carbonated water (recipe yield), use 8 tablespoons (1/2 cup) syrup total. Adjust to taste for sweeter or tarter soda.

Pour the measured syrup over the ice in each glass (about 1/4 cup syrup per glass if making two). Top slowly with chilled carbonated water to retain fizz — pour down the side of the glass or over the back of a spoon.

Stir gently once with a long spoon to combine. Taste and add extra syrup if desired. Garnish each glass with a lime wheel or wedge.

Serve immediately while fizzy.