Sparkling Passionfruit Recipe

Prepare passionfruit pulp

Scoop the seeds and pulp from 1–2 ripe passionfruits until you have about 1/2 cup. If pulp is very seedy or you prefer smooth texture, press the pulp through a fine-mesh sieve into a bowl, reserving the liquid and discarding the thick seed remnants. Otherwise keep seeds for texture and visual appeal.

Mix base

In a cocktail shaker or mixing glass, combine the passionfruit pulp (or strained pulp), 2 tablespoons simple syrup, 1 ounce fresh lime juice and 1.5 ounces white rum. Add a small handful of ice (about 1/2 cup) to chill the mixture.

Shake

Secure the shaker and shake vigorously for about 8–12 seconds until the outside of the shaker is cold. If using a mixing glass, stir briskly for 10–15 seconds and then double-strain into a glass to remove seeds and extra ice shards.

Assemble and top with sparkle

Fill a highball or Collins glass with the remaining 1/2 cup ice. Strain the shaken passionfruit-rum mixture into the glass. Top with 4 ounces of sparkling water or club soda, pouring gently to retain effervescence. Stir once gently with a bar spoon to incorporate.

Garnish and serve

Garnish with a lime wheel or wedge on the rim, optionally add half a passionfruit shell with some pulp for presentation and a mint sprig. Serve immediately while fizzy.

Variations & notes

For a nonalcoholic version, omit the rum and replace with an extra ounce of lime juice or 1 ounce of white grape juice. To make the drink sweeter, increase simple syrup by 1 tablespoon. If you prefer a stronger passionfruit flavor, use concentrated passionfruit purée (reduce simple syrup slightly to balance sweetness).