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Sparkling passionfruit

Australian Gourmet Traveller recipe for sparkling passionfruit.

By Alice Storey & Emma Knowles
  • 20 mins preparation
  • 10 mins cooking plus cooling
  • Serves 8
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Sparkling passionfruit


  • 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 caster sugar (1¾ cups)
  • 60 ml lime juice (¼ cup)
  • 2 tsp white vinegar


  • 1
    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.
  • 2
    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.
  • undefined: Alice Storey & Emma Knowles