Passion Fruit Juice Recipe

Prepare the pulp

If using whole passion fruits, cut them in half and scoop out the pulp and seeds into a measuring cup until you have 1 cup of pulp. If using bought pulp, measure 1 cup.

Make simple infusion

In a small saucepan combine 2 cups water and 3 tablespoons granulated sugar. Warm over medium heat, stirring, just until the sugar dissolves completely (do not boil). Remove from heat and let the syrup cool 2–3 minutes.

Combine and strain (optional)

Place the passion fruit pulp into a fine-mesh sieve set over a bowl or into a blender. For a seed-strained, use the back of a spoon to press pulp through the sieve collecting the juice (discard seeds). For a seeded version, skip pressing and pour pulp (with seeds) into a pitcher. Add the cooled sugar syrup and 1 tablespoon lime juice to the collected juice/pulp, then add the remaining water. Stir thoroughly to combine.

Adjust sweetness and chill

Taste the juice and adjust sweetness or acidity: add up to 1 tablespoon more sugar dissolved in a little warm water if too tart, or up to 1 tablespoon extra lime juice if you want brighter acidity. Chill in the refrigerator 15–30 minutes or serve immediately over ice.

To serve, fill glasses with ice cubes. Pour the passion fruit juice into glasses, leaving room if you plan to top with sparkling water (about 1/4 cup space). If using sparkling water, top each glass with a splash (about 2–3 tablespoons) for a fizzy finish and gently stir once.

Garnish each glass with a lime slice and a sprig of mint. Serve immediately.