Passion fruit juice

Name: Passion fruit juice
Total time: 20 min
Yield: 4
Cuisine: Ouganda
Ingredients: 300 g fresh passion fruit pulp including seeds, about 12–16 fruits depending on size; About 800 ml cold drinking water, adjusted to make 1 litre strained drink; 0–40 g sugar, optional, depending on acidity

🥤 Fresh strained passion fruit juice with cold water and optional sugar. Makes about 1 litre, four 250 ml glasses, without milk or alcohol.

Ingredients

300 g fresh passion fruit pulp including seeds, about 12–16 fruits depending on size
About 800 ml cold drinking water, adjusted to make 1 litre strained drink
0–40 g sugar, optional, depending on acidity

Preparation

Clean the counter, knife, spoon, fine strainer and measuring jug. Wash and dry fruit; discard moldy or abnormal-smelling specimens.

Halve fruit and scoop out pulp with a clean spoon. Weigh 300 g including seeds; avoid scraping white shell lining.

Add 300 ml cold water from the measured supply. Stir and gently work with a spoon for 2–3 minutes; do not grind seeds in a blender.

Strain into the jug, pressing gently with the spoon without breaking seeds. Remove drained seeds.

Add about another 300 ml cold water and stir. Taste with a clean spoon and gradually add optional sugar, 0–40 g total.

Stir until sugar dissolves, then top up with cold water to exactly 1 litre. Not all available water may be needed; retain a clear fruit flavor.

Stir and serve immediately in four clean 250 ml glasses. Fine pulp can settle naturally.

If not serving immediately, cover and refrigerate at once. Drink preferably the same day and within 24 hours refrigerated. This unpasteurized juice is not shelf-stable.