Passionfruit Mocktini Recipe

Prepare pulp

If using fresh passionfruit, cut 4–6 fruits in half and scoop pulp into a bowl until you have about 1 cup. If using frozen, thaw and measure 1 cup. Reserve 2 tablespoons of pulp/seeds for garnish.

Make mixture

Combine 1 cup passionfruit pulp, 1/2 cup fresh lime juice, 1/2 cup simple syrup, and 1/4 cup water in a small pitcher. Stir well until the simple syrup is fully incorporated. Taste and adjust: if too tart, add up to 1–2 tablespoons more simple syrup; if too intense, add up to 2 tablespoons more water.

Chill briefly: place the pitcher in the refrigerator for 10–15 minutes or add a few ice cubes and stir, then discard those ice cubes before assembling cocktails. This ensures the base is cold without diluting the final drink too much.

Fill four serving glasses (highball or coupe) halfway with ice (about 1/2 cup ice per glass for highball; adjust for coupe).

Divide the passionfruit base evenly among the four glasses (about 1/4 cup base per glass).

Top each glass with 1/2 cup chilled club soda (roughly 1/2 cup = 120 ml) poured gently over the back of a spoon or down the side to preserve effervescence. Stir once gently with a bar spoon to incorporate without flattening the soda.

Add 1/2 tablespoon reserved passionfruit pulp/seeds to the top of each glass so seeds float attractively.

Garnish each glass with a lime wheel or wedge and a sprig of fresh mint. Optionally slap the mint between your palms before garnishing to release aroma.

Serve immediately with a straw or stirrer so guests can mix seed/pulp into the drink as they like.