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Mascarpone

Sparkling passionfruit


You'll need

To serve: ice cubes, lime wedges, mint sprigs and sparkling mineral water   Passionfruit cordial 350 ml passionfruit pulp (from about 8 Panama passionfruit) 385 gm (1¾ cups) caster sugar 60 ml (¼ cup) lime juice 2 tsp white vinegar

Method

  • 01
  • For passionfruit cordial, process pulp in a food processor to separate juice from seeds, then strain through a sieve to yield 250ml liquid (discard seeds). Transfer to a large saucepan over medium-high heat, add sugar, lime juice and 150ml water, stir until sugar dissolves. Bring to the boil, reduce heat to medium and simmer until syrupy (6-8 minutes). Remove from heat, add vinegar, skim scum from surface, transfer to a sterile bottle, refrigerate until cool. Makes about 500ml. Passionfruit cordial will keep refrigerated for a month.
  • 02
  • To serve, pour passionfruit cordial to taste into tall glasses filled with ice, squeeze over lime wedges to taste, add mint, top up with mineral water, stir to combine and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2011

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