To serve:ice cubes, lime wedges, mint sprigs and sparkling mineral waterPassionfruit cordial350 mlpassionfruit pulp (from about 8 Panama passionfruit)385 gm (1¾ cups)caster sugar60 ml (¼ cup)lime juice2 tspwhite vinegar
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.
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.