Passion Fruit Drink: A Bright, Easy Coles-Style Recipe

This passion fruit drink is a chilled, sweet-tart refresher made with passion fruit pulp, citrus and sparkling water. Inspired by the bottled passion fruit drinks found at Coles, this simple homemade version lets you adjust the sweetness and fizz to suit your taste.

Ingredients

1 cup (240 ml) chilled passion fruit pulp or juice, fresh or thawed from frozen
3 cups (720 ml) cold water, divided
⅓ cup (67 g) granulated sugar
¼ cup (60 ml) freshly squeezed lime juice, about 2 limes
2 cups (480 ml) chilled sparkling water or soda water
1 cup (150 g) ice cubes, plus extra for serving
1 small ripe passion fruit, halved, for garnish (optional)

Instructions

If using whole passion fruit, scoop the pulp from enough fruit to make 1 cup (240 ml). For a smoother drink, press the pulp through a fine-mesh sieve into a measuring jug, using the back of a spoon to extract the juice. Keep some seeds if you like their crunch, or use ready-to-drink passion fruit juice or thawed frozen pulp.
Make a quick syrup so the sugar dissolves evenly: combine the sugar and ½ cup (120 ml) of the water in a small saucepan. Warm over low heat for 2–3 minutes, stirring, just until the sugar dissolves; do not boil. Remove from the heat and let the syrup cool for about 10 minutes. This small amount of heating is only to dissolve the sugar.
In a large jug, stir together the passion fruit pulp, lime juice, cooled syrup and remaining 2½ cups (600 ml) cold water. Taste the still drink before adding fizz. If your pulp is especially tart, add sugar 1 teaspoon (4 g) at a time; if it tastes too sweet, add lime juice 1 teaspoon (5 ml) at a time.
Refrigerate the passion fruit mixture for 15 minutes, or until thoroughly chilled. Just before serving, stir in the sparkling water gently to retain its bubbles.
Divide the ice among four glasses and pour in the drink. Add a spoonful of fresh passion fruit pulp to each glass, if desired. Serve straight away while cold and fizzy.

Tips

Check the pulp first: Unsweetened frozen pulp and fresh fruit can vary considerably in tartness. If using sweetened passion fruit juice, start with half the sugar, taste, and increase only if needed.
Strain to taste: Passion fruit seeds are edible, but they make the drink crunchy. Straining removes them for a smooth result; alternatively, strain most of the pulp and return a spoonful of seeds to the jug.
Keep the fizz: Chill all the ingredients before mixing, and add sparkling water only at the end. Stir gently rather than shaking or blending, which quickly flattens the bubbles.
Adjust strength without watering it down: For a stronger fruit flavour, use up to 1¼ cups (300 ml) pulp and reduce the still water by ¼ cup (60 ml). Avoid adding extra ice to the jug; it melts and dilutes the whole batch.

Serving Suggestions

Serve in tall glasses with plenty of ice, a lime wheel and a little passion fruit pulp on top. The drink pairs well with grilled foods, spicy dishes and light snacks because its sharp, fruity flavour refreshes the palate. For a picnic or gathering, carry the passion fruit mixture in a covered jug or bottle and pack the sparkling water separately; combine them just before pouring.

You can also serve it without bubbles as a still fruit cooler. Pour the chilled mixture over ice and top each glass with cold water to taste. For a less diluted presentation, freeze some of the passion fruit mixture in ice-cube trays and use those cubes instead of plain ice.

Variations

Mint and passion fruit: Gently clap 6–8 fresh mint leaves between your hands and add them to the jug with the lime. Let them infuse during the 15-minute chill, then remove or leave them in before adding the sparkling water.
Ginger-lime: Stir 1 tablespoon (15 ml) finely grated fresh ginger into the still mixture, then strain before chilling if you prefer a smooth drink. Ginger adds warmth and a sharper finish.
Less sweet: Reduce the sugar to 2 tablespoons (25 g), or omit it if your juice is already sweetened. The result will be more tart, so taste before serving and balance with a little extra water if needed.
Still tropical cooler: Replace the sparkling water with an additional 2 cups (480 ml) cold still water. For a rounder, sweeter flavour, replace 1 cup (240 ml) of that water with chilled orange juice and reduce the sugar to taste.
Frozen slush: Blend the passion fruit mixture with about 3 cups (450 g) ice until slushy, then serve immediately. Skip the sparkling water during blending; add a small splash to each glass afterward if you want a little fizz.

Storage and Reheating

Store the passion fruit mixture before adding sparkling water in a clean, covered jug in the refrigerator for up to 2 days. Refrigerate it within 2 hours of preparation, and discard it if it has been left at room temperature longer than that. The drink is not suitable for reheating; serve it cold.

For best flavour, add the sparkling water and ice only when serving. Leftover fizzy drink can be covered and refrigerated, but it will lose its bubbles and become more diluted as the ice melts. Freeze the unsparkling mixture in a covered freezer-safe container for up to 2 months, leaving a little space for expansion; thaw it in the refrigerator and stir well before serving.

Frequently Asked Questions

Can I use bottled passion fruit juice?
Yes. Use 1 cup (240 ml) of juice, but check its label because it may already contain sugar or be a concentrated cordial. If it is sweetened, reduce or omit the sugar syrup and adjust after tasting.

Can I make this drink without a saucepan?
Yes. Stir the sugar into ½ cup (120 ml) warm water until dissolved, then cool it before mixing with the fruit. Do not add undissolved sugar directly to a cold jug, since it may settle at the bottom.

How do I make it for a crowd?
Multiply the still mixture ingredients by the number of batches you need, and chill it in a covered container. Keep the sparkling water separate and add it in batches just before serving so the whole supply does not go flat.

Is fresh passion fruit necessary?
No. Frozen passion fruit pulp, thawed in the refrigerator, is convenient and works well. Juice is another option, though it can be sweeter and less intense than unsweetened pulp; taste before adding the syrup.

Why does my drink taste too sour or too sweet?
Fruit and juice vary in acidity and sugar. Adjust gradually: add sugar syrup for excess tartness, or lime juice and cold water for excess sweetness. Taste before adding sparkling water, since dilution makes fine adjustments harder.

Can I prepare it ahead?
Make and chill the passion fruit, lime, water and syrup mixture up to 2 days ahead. Add the sparkling water at the last moment and pour over fresh ice for the best flavour and fizz.

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