Carbonated Lemon Lime Orange Drink

Introduction

This carbonated lemon lime orange drink starts with citrus zest rubbed into sugar, then rests for 24 hours so the syrup picks up the oils from the peels. You get a sharper, cleaner citrus flavor than you would from juice alone, and the 1:5 syrup-to-carbonated-water ratio makes it easy to mix by the glass.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• ½ ea. lemon, zested in strips and juiced
• ½ ea. lime, zested in strips and juiced
• ½ ea. orange, zested in strips and juiced
• ½ cup (120 ml) white sugar
• 30 mg caffeine (optional)
• Carbonated water, as needed

Instructions

1. Combine the citrus zests and sugar, rubbing the sugar into the peels to extract the oils. Let this mixture rest in the fridge for 24 hours to infuse.
2. Combine the sugar-zest mixture with the citrus juices and caffeine. Stir well to dissolve the sugar and get a syrup.
3. Strain the syrup-this should yield approximately 5 oz (150 ml) syrup.
4. To make the finished beverage, mix 1 volume of syrup with 5 volumes of carbonated water.

Variations

• Omit the 30 mg caffeine for a fully caffeine-free drink. The citrus stays front and center, with no change to the syrup method.
• Change the mixing ratio in the final step to 1 volume syrup and 4 volumes carbonated water if you want a stronger, sweeter soda. Use 1 volume syrup and 6 volumes water for a lighter drink.
• Replace the carbonated water with still cold water for a citrusade-style drink. You lose the fizz but keep the same concentrated citrus flavor.
• Swap white sugar for the same volume of light brown sugar if you want a darker, slightly deeper sweetness. The finished drink will taste less bright and look less clear.

Tips for Success

• Rub the sugar into the zest until the sugar looks damp and smells strongly of lemon, lime, and orange. That is what pulls the oils from the peels.
• Keep the zest strips free of as much bitter white pith as possible when you peel the citrus. Too much pith can make the syrup harsh.
• Give the sugar-zest mixture the full 24 hours in the fridge. The syrup tastes flatter if you rush that rest.
• Stir until the sugar is fully dissolved after adding the citrus juice. If the sugar is still gritty, the syrup will be less smooth and harder to strain cleanly.
• Mix the syrup with very cold carbonated water right before serving so the drink keeps its fizz.

Storage and Reheating

Store the strained syrup in an airtight glass jar or bottle in the fridge for up to 1 week. For longer storage, freeze it in a freezer-safe container or ice cube tray for up to 2 months.

Store the finished mixed drink in a tightly sealed bottle in the fridge for up to 1 day, but expect it to lose carbonation. There is no reheating for this recipe; serve it cold, and if the syrup is very cold and slightly thick, let it sit at room temperature for 5 minutes and stir before mixing.

FAQ

Can you skip the 24-hour rest?

You can, but the syrup will have a flatter citrus flavor. The rest time is what lets the sugar pull aromatic oils from the zest.

What kind of carbonated water works best?

Use plain, unflavored carbonated water or seltzer. Chill it first so the finished drink stays crisp and fizzy.

Do you have to use the caffeine?

No. Leaving it out does not affect the syrup texture or mixing ratio.

Why do you strain the syrup?

Straining removes the zest pieces so the drink stays smooth and clear. A fine-mesh strainer gives the cleanest result.