Lemon Spritz Recipe

Dissolve honey

Place the honey in a small heatproof container. Pour the hot water over the honey and stir until the honey is fully dissolved and the mixture is smooth (about 15–30 seconds).

Add citrus

Stir in the lemon juice and orange juice until combined. Taste and adjust: for a brighter, tarter nectar add up to 10 ml more lemon; for sweeter/citrusy add up to 10 ml more orange. This yields roughly 75–80 ml of syrup.

Cool and store

Let the syrup cool to room temperature (or chill in the fridge for 10–15 minutes if you prefer). Transfer to a small jar; it will keep covered in the refrigerator for up to 5 days.

Prepare glass

Fill a large wine glass or rocks glass with the ice (about 1 cup). Chilling the glass and ice keeps the spritz bright and fizzy.

Build the drink

Pour the Aperol over the ice, then add 30 ml of the cooled citrus-honey syrup. Pour the Prosecco slowly over the back of a spoon (or down the side of the glass) to preserve bubbles, then top with the soda water.

Combine gently

Stir once or twice very gently — use a bar spoon or the handle of a spoon — just enough to integrate the syrup without flattening the bubbles.

Taste and adjust

Taste the spritz: if it needs more sweetness, add an extra 5–10 ml of syrup; if it’s too sweet, add a splash more soda or Prosecco to balance.

Garnish with a lemon wheel on the rim and an optional sprig of rosemary or mint tucked beside it. Serve immediately with a short straw or stirrer.