Limca Recipe

Make Simple Citrus Syrup

Combine 250 ml water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar completely dissolves and the mixture comes to a gentle simmer.

Add 1 tablespoon lemon zest and 1 tablespoon lime zest to the pan. Continue to simmer gently for 3–4 minutes to infuse the citrus oils into the syrup.

Remove from heat and stir in 1 teaspoon citric acid until dissolved. Let the syrup cool to room temperature, then strain through a fine mesh sieve to remove the zest. This yields a concentrated citrus syrup (about 300–350 ml).

Mix Citrus Flavors

In a large pitcher, combine 60 ml fresh lemon juice and 60 ml fresh lime juice. Add the cooled citrus syrup to the pitcher and taste. If you want a brighter bottled-soda note, stir in 1/2 teaspoon natural lemon-lime concentrate or a mild lemon extract.

If using mint, gently bruise the 8 mint leaves (clap between hands or lightly muddle) and add to the pitcher for a brief infusion. Let sit 5–10 minutes, then remove the mint to avoid overpowering the drink.

Assemble the Limca

Fill glasses with ice (about 1/2 cup per serving). For each glass (makes approximately 6 servings total), add about 60–75 ml of the citrus-syrup-citrus juice mixture (adjust to taste for sweetness and tartness).

Top each glass with chilled club soda or sparkling water, about 150–200 ml per glass, and stir gently to combine without losing too much fizz.

Garnish with lemon and lime wheels, and serve immediately chilled. Store any unused unsparkled syrup mixture in a sealed container in the refrigerator for up to 7 days; add soda just before serving.