Homemade Sprite Soda

Homemade Sprite Soda provides a delightful twist on the classic lemon-lime soda. Crafting this homemade version is a breeze, requiring just a few moments of your time, making it an effortlessly satisfying choice for quenching your soda cravings.

Homemade Sprite served in a glass with lemon slice top with a straw next to a can of Sprite.

How to make Sprite soda?


  1. Mix sparkling lemon water with your chosen sweetener over ice.

Extra Flavors

For an extra burst of natural flavor, consider adding a squeeze of lemon and lime juice.

What ingredients will I need to make Sprite soda?


  • Sparkling Lemon Water – your preferred brand of lemon sparkling water.
  • Sweetener –  use your preferred sweetener.
  • Ice – standard ice cubes.

What Brand Sparkling Water to Use to Make Sprite Soda

All brands of lemon sparkling water are suitable for making homemade sprite, offering great results. For a twist, try using a mix of lemon and lime sparkling water to enhance the flavor.

What Other Flavored Sparking Water to Make Soda

  • Grapefruit
  • Lime
  • Watermelon
  • Berry

The possibilities are nearly endless, giving you the freedom to craft soda flavors tailored to your taste.

Picture of different flavors of sparkling water.

How to store leftovers?

Due to its carbonation, it’s best to enjoy right after it’s mixed.

Looking for other cold drink recipes?

Homemade Sprite served in a glass with lemon slice top with a straw next to a can of Sprite.

Watch How To Make It


Keto sprite served in a glass with lemon slice top with a straw next to a can of sprite

Homemade Sprite Soda

Homemade Sprite is a delightful alternative to regular lemon-lime soda. It's a quick and easy refreshment that you can prepare in under a minute!
3.89 from 35 votes
Course: Drinks
Cuisine: Worldwide
Keyword: how to make homemade sprite, sprite ingredients, sprite recipe
Prep Time: 1 minute
Total Time: 1 minute
Servings: 1
Print Recipe
Calories: 10kcal


  • 12 oz Sparkling Lemon Water cold
  • 2 1/2 tbsp Sweetener your preferred sweetener
  • 2-3 Ice Cubes


  • Gather all the ingredients.
  • Pour sweetener and ~1/3rd of the lemon sparkling water into a glass tumbler and lightly mix well until most of the sweetener is dissolved. Once dissolved, pour the remaining of the sparkling water. Note - pouring the sparkling water in increments results in minimal loss of carbonation.
  • Top with optional ice and enjoy cold!


Calories: 10kcal | Sodium: 73mg | Potassium: 7mg | Calcium: 18mg | Iron: 1mg
*Values Based Per Serving
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  1. I am definitely interested in your idea – I have experimented a little in this vein but your are encouraging me to go further.

    I wanted to comment on your description of one of the ingredients, however. The text says you used Monkfruit but your images show Lakanto. Lakanto (which I use and love) is a blend of Erythritol and Monkfruit. Monkfruit is much, much, much sweeter than sugar and if a person used 100% pure Monkfruit to make this recipe it would be amazingly sweet.

    If you already know this and are okay with things as it then please accept my apologies for intruding into your space and lecturing you. If you were unfamiliar, please excuse me anyway but I hope the observation is helpful.

    • LowCarbingAsian

      Hi Marianne! Thanks for the comment and you’re 100% correct! Lakanto is an erythritol monkfruit blend but we assumed people would understand what we were referring to if we just stated monkfruit with the Lakanto package (to keep things simple).

      In the future though, we will keep that in mind and explain the differences between 100% monkfruit extract and monkfruit blends!

  2. I’m not sure how this worked for you, but I’ve found Lakanto monkfruit to be horrible at dissolving into liquids. I’ve tried both boiling it in water for a simple syrup and letting it sit in lemon juice for days hoping the acidity would help it dissolve (this is in addition to adding it to carbonated beverages. In nearly every case, the best I can hope for is a crystalization effect which doesn’t sweeten the water and then I eat the crystals while drinking, which defeats the purpose of having it in a drink.

    I’m beginning to wonder if all the people posting recipes for keto diet have actually tried their recipes, or if this is all just theory….

    I’ve been experimenting with monkfruit for almost years; if I don’t get an additional bitter flavor out of my recipes, then I get crystallization effect giving my foods a brulee texture that I don’t want. Cheesecake filling isn’t supposed to have a crunch.

    • LowCarbingAsian

      Hi – yes it’s true that Lakanto monkfruit is not as easily dissolvable as sugar, however it mostly dissolves as long as we use a water/monkfruit ratio of 2 to 1 or greater and stirring. When we make our cheesecake, there is no crystallization or crunch that you speak of so I’m not sure what’s happening here. My best suggestion that I have heard other people do is to first blend the monkfruit into a powder before using or you can also give allulose with monkfruit a try too. Hope this helps!

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