Name: Passionfruit pisco punch
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 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; 3 cup ice cubes; 3 cup (750ml) soda water; 1 (120g) lemon, thinly sliced; 1 passionfruit, quartered lengthways, extra; 8 sprigs fresh mint

Ingredients

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

3 cup ice cubes

3 cup (750ml) soda water

1 (120g) lemon, thinly sliced

1 passionfruit, quartered lengthways, extra

8 sprigs fresh mint

Method

1.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.

2.Press passionfruit pulp through a sieve over a small jug or bowl. Return 1 tsp of the seeds to the jug; discard remaining seeds.

3.Just before serving, combine 1 cup of the sugar syrup, the passionfruit juice mixture, juice, pisco and ice in a large jug. Add soda water, lemon slices and passionfruit wedges. Stir gently and serve topped with mint.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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