Is mouthfeel the reason to prefer sucrose? If the whole point of sugar syrup is to add sweetness, then making glucose/fructose syrup instead of sucrose syrup seems like it would be a better idea - unless that viscosity is more important?

Tasty! I reckon it'd be even better with a little less lime, which overwhelms the other ingredients. Will give it a go with 15ml lime juice if I make it again.

Tried with the recommended 15ml of lemon juice, and it was delicious :)