Didn’t make much of a difference aside from flavor (how sweet do you want it). Enough sugar to macerate the fruit and draw out all the liquid. I didn’t measure much after the first couple. I trust Dietsch’s ratios, though, if you need a reference.
Make a citrus one of you haven’t yet - they were amazing with the “oleo” sugar infusion or whatever he calls it where the sugar is infused with the oil in the peels. Makes an amazing limonata or aranciata in sparkling water.
