Make a quick simple syrup. Heat sugar and water in a small pot on the stove until the edges just begin to bubble and the sugar has completely dissolved. Remove from heat and transfer to a jar and chill completely. (Tip: Speed this up in a wide bowl in the freezer!)

Meanwhile, bring a large pot of water to boil. Prepare a medium bowl with an ice water bath and set near the stove. When the water is boiling, drop in the peas and blanch them for 1.5 to 2 minutes. Use a fine mesh sieve to quickly transfer the peas to the ice bath to shock them and cool completely.

Add the blanched and shocked peas to a high-powered blender or food processor along with the chilled simple syrup and lime juice. Blend until completely smooth. Press the puree through a fine mesh sieve and chill until ready to use.

To make each mocktail, muddle 6 mint leaves with a tablespoon of sugar snap pea syrup. Add remaining 2 tablespoons of syrup and fill the glass with ice. Top with ¼ cup sparkling water.