Passionfruit Pisco Punch
Another great summer cocktail. This one is tropical, fresh and delicious.
Pisco is a South American Grape Brandy, if you don't want to buy it or can't find it, just use white rum.
You will need about 7 passionfruit for this recipe. You can also pulse the passionfruit juice in a food processor for 1 second, before straining, this will help break the juice sacs and give you more passionfruit juice.
The original recipe adds 1 cup of sugar syrup, I find that too sweet, I like to add the sugar syrup in slowly and add only as much as I need. Any leftover sugar syrup can be stored in the refrigerator.
I love when you make drinks in large jugs, so much easier, give this one a go at your next gathering.
Pisco is a South American Grape Brandy, if you don't want to buy it or can't find it, just use white rum.
You will need about 7 passionfruit for this recipe. You can also pulse the passionfruit juice in a food processor for 1 second, before straining, this will help break the juice sacs and give you more passionfruit juice.
The original recipe adds 1 cup of sugar syrup, I find that too sweet, I like to add the sugar syrup in slowly and add only as much as I need. Any leftover sugar syrup can be stored in the refrigerator.
I love when you make drinks in large jugs, so much easier, give this one a go at your next gathering.
Recipe
Recipe adapted from The Australian Women's Weekly cookbook 'Eat Drink Share'
Serves 8
3/4 cup (165g) caster sugar
3/4 cup (180ml) water
3/4 cup (180ml) passionfruit pulp
2 tablespoon lemon juice
1 1/2 cup (375ml) pisco or white rum
3 cup ice cubes
3 cup (750ml) soda water
1 small lemon, thinly sliced
1 passionfruit, quartered lengthways, extra
8 sprigs fresh mint
Serves 8
3/4 cup (165g) caster sugar
3/4 cup (180ml) water
3/4 cup (180ml) passionfruit pulp
2 tablespoon lemon juice
1 1/2 cup (375ml) pisco or white rum
3 cup ice cubes
3 cup (750ml) soda water
1 small lemon, thinly sliced
1 passionfruit, quartered lengthways, extra
8 sprigs fresh mint
Stir sugar and water in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat; cool. Refrigerate until cold.
Press passionfruit pulp through a sieve over a small jug or bowl. Return 1 tsp of the seeds to the jug; discard remaining seeds.
Just before serving, combine 1/2 cup of the sugar syrup, the passionfruit juice and reserved seeds, lemon juice, pisco (or rum) and ice in a large jug. Add soda water, lemon slices and passionfruit wedges. Taste, add more sugar syrup, if needed, to taste.
Press passionfruit pulp through a sieve over a small jug or bowl. Return 1 tsp of the seeds to the jug; discard remaining seeds.
Just before serving, combine 1/2 cup of the sugar syrup, the passionfruit juice and reserved seeds, lemon juice, pisco (or rum) and ice in a large jug. Add soda water, lemon slices and passionfruit wedges. Taste, add more sugar syrup, if needed, to taste.
Stir gently and serve topped with mint.
Enjoy!
