Fanta Recipe

Make simple orange syrup

In a small saucepan combine 1 cup water and 1.5 cups granulated sugar. Stir over medium heat until sugar dissolves and the mixture comes to a gentle simmer. Do not boil vigorously; maintain a low simmer for 3–4 minutes to thicken slightly.

Remove saucepan from heat. Stir in the finely grated orange zest, 1 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 teaspoon citric acid, 1 teaspoon orange extract, 1 teaspoon vanilla extract, and a pinch of salt. Stir thoroughly to combine. The zest will infuse flavor as the syrup cools.

Allow the syrup to cool to room temperature (about 20–30 minutes). For a clearer syrup, strain the cooled mixture through a fine-mesh sieve or cheesecloth into a clean container to remove zest solids. Press gently on solids to extract flavor, then discard solids.

Chill the syrup in the refrigerator for at least 30 minutes — colder syrup produces a crisper soda when carbonated water is added.

When ready to serve, fill a tall glass with ice (about 1 cup). Measure 3 tablespoons (approx. 45 ml) of the chilled orange syrup into the glass for each 8 fl oz (≈1 cup / 240 ml) of finished beverage; this recipe's proportions produce roughly 2 servings. Adjust sweetness to taste.

Slowly pour 3/4 to 1 cup (180–240 ml) chilled carbonated water over the syrup and ice to preserve bubbles. Gently stir once or twice with a bar spoon to mix — avoid vigorous stirring to keep carbonation.

Taste and adjust: if too sweet, add more carbonated water; if too tart, add 1/2–1 tablespoon syrup. If you prefer a stronger orange aroma, garnish with an orange slice or twist and rub the rim with the twist before dropping it in.

Serve immediately while fizzy. Store leftover syrup in a sealed container in the refrigerator for up to 7 days. To make a larger batch, scale syrup and soda proportionally and carbonate using a soda siphon or chilled club soda.