Passion Fruit Juice Recipe

Extract pulp

If using fresh passion fruit, cut 3–4 medium fruits in half and scoop out the pulp and seeds until you have about 1 cup. If using frozen pulp, thaw the package and measure 1 cup.

Optional: If you want a seed-free juice, press the pulp through a fine-mesh sieve into a bowl using the back of a spoon to extract juice while leaving seeds behind. Reserve the strained juice (about 3/4 to 1 cup).

In a medium pitcher, combine 2 cups cold water and 3 tablespoons sugar. Stir until the sugar is fully dissolved. Taste and adjust sweetness: add the optional additional sugar or simple syrup (up to 1 teaspoon more) if you prefer sweeter juice.

Add the passion fruit pulp or strained juice to the sweetened water and stir to combine. If you used whole pulp with seeds, stir gently to distribute the pulp evenly.

Stir in 1 tablespoon freshly squeezed lime juice and a pinch of salt. The lime brightens the flavor and the salt rounds out sweetness. Taste and adjust: add more lime if you want more acidity or a little more sugar if too tart.

If you prefer a chilled drink right away, add 1 cup ice cubes to the pitcher and stir. Alternatively chill the juice in the refrigerator for at least 30 minutes for best flavor melding.

Pour the passion fruit juice into glasses filled with ice if not already added. Garnish each glass with a lime slice and a sprig of mint if desired.

Stir before drinking to redistribute any pulp. Store any leftover juice in a sealed container in the refrigerator for up to 48 hours; stir or shake before serving as some separation may occur.