Passion fruit juice

🥤 Fresh strained passion fruit pulp diluted with cold water, about four glasses; not fermented or pasteurised.

Ingredients

• 250 g ripe passion fruit pulp including seeds
• 700 ml cold drinking water, slightly adjustable
• 20 g optional sugar, adjusted

Preparation

Wash and dry whole fruits; clean knife, spoon, bowl, fine sieve and jug.

Halve fruits and scoop pulp without scraping thick membranes or skin. Weigh 250 g including seeds.

Add 200 ml from the measured water and stir vigorously to loosen juice around seeds.

Sieve and press gently with spoon without grinding seeds.

Pour remaining 500 ml water gradually over retained pulp to recover flavour, then discard drained seeds.

Add optional sugar, dissolve and taste; adjust only small amounts of water or sugar to actual acidity.

Cover in jug and serve cool in four similar glasses; stir gently if separated.

Refrigerate unserved juice immediately and use within twenty-four hours. It is unpasteurised and not for room-temperature storage.