Prep the citrus: Roll the lemons, limes, and orange on the counter to release juices. Zest half a lemon and half a lime. Then juice all the citrus and strain out seeds. You should have about 3/4 to 1 cup of juice total.

Muddle the mint and berries: In a large pitcher, add 8–10 mint leaves and the berries. Gently muddle with a wooden spoon to release juices and oils. Don’t mash into a pulp—light pressure is enough.

Make a quick syrup (optional but recommended): In a small bowl, stir your sweetener into the chilled still water until dissolved. If using honey, warm it slightly so it blends smoothly. This helps the sweetness distribute evenly.

Build the base: Pour the citrus juice and the sweetened water into the pitcher with the muddled berries and mint. Add the lemon and lime zest. Stir well and taste. Adjust sweetness or acidity as needed.

Chill briefly: Pop the pitcher in the fridge for 10–15 minutes so the flavors mingle. This step deepens the mint and berry notes.

Add ice and bubbles: Fill the pitcher halfway with ice. Slowly pour in the chilled sparkling water. Stir gently to keep the bubbles.

Garnish and pour: Add extra mint sprigs, a few citrus slices, or more berries for color. Pour into glasses over fresh ice. Serve immediately while it’s fizzy and cold.