Passion Punch Recipe

Bring 1 cup of water just to a simmer (about 175–185°F / 80–85°C). Place 4 green tea bags in a heatproof container and pour the hot water over them. Steep 3 minutes for a bright but not bitter flavor, then remove and discard the tea bags.

Add 4 cups cold water to the brewed tea to cool it down. Refrigerate or set aside until chilled (15–20 minutes).

Prepare passion fruit puree

If using fresh passion fruit, scoop the pulp and seeds from 2 passion fruits into a bowl and press through a fine mesh if you prefer less seeds, reserving about 2 tablespoons of seeds for garnish. If using store-bought puree, measure 1 cup.

In a small bowl combine 1/2 cup passion fruit puree and 1/2 cup lychee syrup (strain the syrup from a can of lychees). Stir in 1/2 cup simple syrup, adjusting sweetness to taste. Taste the mixture — it should be bright and slightly tart; add more simple syrup if you prefer sweeter.

Place 12 halved lychees into a large pitcher. Muddle gently with the back of a spoon to release a bit of flesh but keep the halves mostly intact for texture.

Add the chilled green tea (4 cups) to the pitcher with the lychees.

Pour the passion fruit + lychee syrup mixture into the pitcher. Add 2 tablespoons fresh lime juice and 8 mint leaves (torn lightly to release aroma). Stir well to combine.

Taste and adjust: if the tea needs more brightness add up to 1 tablespoon more lime juice; if it needs sweetness add up to 2 tablespoons more simple syrup.

Add 4 cups of ice to the pitcher and stir again to chill and slightly dilute.

If using fizz, pour 1 cup chilled club soda into the pitcher just before serving and stir gently to preserve bubbles.

To serve, fill glasses with ice, divide the tea among 4 glasses (about 1 to 1 1/4 cups each). Add 3 halved lychees and a spoonful of passion fruit seeds/pulp into each glass for texture and visual appeal. Garnish each glass with a sprig of mint and a thin lime wheel.