If not using pre-made purée, hull 6–8 medium strawberries and place in a blender with 1 teaspoon water. Blend until smooth, then pass through a fine mesh sieve into a bowl to remove seeds. Measure 1/2 cup for the recipe.

If using whole passion fruit, scoop pulp from 2–3 fruits and puree briefly. For smoothies/cocktails, you may strain seeds or leave them for texture. Measure 1/4 cup passion fruit purée or juice.

Juice 1–2 limes to yield about 2 tablespoons fresh lime juice. Measure cranberry and pineapple juices and set all juices aside.

Assemble Cooler

Add 1/2 cup strawberry purée, 1/4 cup passion fruit purée, 1/2 cup cranberry juice, 1/2 cup pineapple juice and 2 tablespoons fresh lime juice to a cocktail shaker or large mixing glass.

Add 1 tablespoon simple syrup (or agave) and a pinch (about 1/8 teaspoon) of salt to help brighten and balance the fruit flavors. Stir or shake briefly to combine.

Fill serving glass with crushed ice (about 1 to 1 1/2 cups) or use ice cubes. Pour the fruit mixture over the ice. If you prefer a colder, slightly diluted drink, shake the mixture with ice in the shaker for 10–12 seconds and then strain into the glass over fresh ice.

Taste and adjust: if the cooler is too tart, add up to 1 teaspoon more simple syrup; if too sweet, add a squeeze more lime juice (about 1/2 teaspoon).

Garnish & Serve

Garnish with a sliced fresh strawberry, a lime wheel or wedge on the rim, and an optional mint sprig. Serve immediately with a straw.