Using a muddler or the back of a spoon, press the mint leaves into the passion fruit mixture 8–10 times. Bruise the mint to release oils without ripping the leaves. This extracts flavor from the mint and blends it with the pulp and sweetener.

3. Optional: reduce seeds

If you prefer fewer seeds, press the muddled mixture through a fine-mesh strainer into a small bowl, using the back of a spoon to extract the juice. Reserve strained pulp if you want some seeds/textural interest in the finished soda.

Assembly & Garnish

4. Chill

Fill the shaker (or mixing glass) with half of the ice (about 1/2 cup) and cap. Shake or stir briskly for 8–12 seconds to chill and lightly dilute the fruit-mint mixture.

5. Build the drink

Fill a highball or Collins glass with the remaining ice cubes (about 1/2 cup). Strain the chilled passion-mint mixture over the ice. If you strained earlier, you may spoon a little reserved pulp on top for texture.

6. Top and finish

Pour 180 ml chilled sparkling water over the strained mixture. Gently stir once or twice to integrate the sparkling water without flattening it.

7. Garnish and serve

Slide a mint sprig into the glass and float the half passion fruit (cut side up) on top or on the rim for aroma and presentation. Serve immediately with a straw or stirrer.

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