Batida Recipe

Choose fruit

Select one fruit from the 'Fruit' section. If using guava or passion fruit, remove seeds (strain if desired) so the texture is smooth. If using coconut, use coconut cream instead of fresh fruit pieces for a creamy coconut batida.

Measure and chill

Measure 3/4 cup of the chosen fresh fruit (or specified amount for passion fruit/coconut). Keep fruit chilled until ready to blend to preserve freshness.

Add the chosen fruit, 4 tablespoons cachaça, 1/2 tablespoon fresh lime juice, and 1 tablespoon simple syrup to a blender. For coconut batida, use 3 tablespoons coconut cream plus cachaça, lime, and syrup in place of the fresh fruit.

Add 1 cup of ice to the blender. If you prefer a thinner consistency, reduce ice to 3/4 cup or add 1–2 tablespoons cold water or chilled fruit juice.

Secure the blender lid and blend on high for 20–30 seconds until the mixture is smooth and frothy. Stop and scrape down the sides once if needed, then blend another 5–10 seconds to fully incorporate.

Taste and adjust sweetness: add up to 1 tablespoon more simple syrup if the fruit is tart, or a squeeze more lime if you want brighter acidity. Blend 5 seconds to combine any additions.

If you prefer a silky texture (recommended for guava or passion fruit), pour the blended batida through a fine-mesh sieve into a serving glass, pressing with a spoon to extract liquid and leave pulp/seeds behind.

Pour the batida into a chilled rocks glass or coupe over fresh ice if desired. Garnish with a lime wheel, mint sprig, or a piece of the same fruit.