Sprite Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar is fully dissolved and the mixture just comes to a simmer (about 3–5 minutes). Do not boil vigorously. Remove from heat.

Infuse citrus

Add the lemon zest and lime zest to the hot syrup. Stir to combine, then let the mixture steep for 10 minutes to extract oils from the zest.

Strain and flavor

Strain the syrup through a fine mesh sieve into a heatproof container to remove the zest. While the syrup is still warm, stir in 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, and 1 teaspoon citric acid until fully dissolved. Taste and adjust: if you want it tarter, add up to 1/2 tsp more citric acid; if sweeter, stir in up to 1 tablespoon additional sugar while warm.

Cool syrup

Allow the citrus syrup to cool to room temperature, then chill in the refrigerator for at least 30 minutes. The syrup can be stored in a sealed container in the fridge for up to 2 weeks.

Measure: for a single serving (about 12 fl oz / 355 ml), use 2 to 3 tablespoons of the prepared citrus syrup. Adjust to taste; 2 Tbsp yields a lighter soda, 3 Tbsp a sweeter/tangier result.

Fill a tall glass with ice (if using). Add the measured citrus syrup to the glass.

Pour chilled sparkling water: slowly pour 1 cup (about 8 fl oz / 240 ml) of chilled sparkling water into the glass, stirring gently with a bar spoon to combine without flattening the carbonation. If preparing a larger batch, use 4 cups sparkling water mixed with 1/2 to 3/4 cup syrup (adjust to taste).

Garnish and serve: gently slap 6 mint leaves between your palms to release aroma (if using) and add to the glass, or garnish with a thin lemon or lime wheel. Serve immediately to preserve fizz.