Yuzu Soda Recipe

Make the simple yuzu syrup

In a small saucepan, combine the granulated sugar and 1/4 cup water. Warm over medium heat, stirring constantly until the sugar dissolves completely and the mixture just comes to a simmer (about 2–3 minutes). Remove from heat.

Allow the syrup to cool 2 minutes, then whisk in the fresh yuzu juice and lemon juice until fully combined. If using yuzu zest, stir it into the syrup now to boost aroma.

Taste and adjust sweetness: if you prefer sweeter soda add up to 1 tablespoon more sugar dissolved into the warm syrup, or if you prefer more tartness add an extra 1/2 tablespoon lemon or yuzu juice. Let the concentrate cool to room temperature (about 10–15 minutes).

Transfer the cooled concentrate to a small pitcher or jar and refrigerate if not using immediately. This recipe yields about 3/4 cup concentrate, enough for 4 servings.

Fill four tall glasses with about 1/2 cup (1/2 cup each) ice cubes or distribute 2 cups ice among glasses.

Divide the yuzu concentrate evenly: spoon or pour 3 tablespoons (about 3 Tbsp ≈ 45 ml) of yuzu concentrate into each glass. Adjust amount to taste (2 Tbsp for lighter, 4 Tbsp for stronger).

Slowly top each glass with 1 cup chilled sparkling water, pouring gently to preserve carbonation. Stir once gently with a long spoon to combine. Taste and add more concentrate or a splash of lemon if needed.

Garnish each glass with a slice of yuzu or lemon and a mint sprig if using. Serve immediately while fizzy.

Store unused concentrate refrigerated for up to 5 days. Do not mix syrup with soda until serving to preserve carbonation.