Passionfruit pisco punch

  • 15 mins cooking
  • Serves 8
  • Print


Passionfruit pisco punch
  • 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


Passionfruit pisco punch
  • 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.