Passion Fruit Lemonade

This is the kind of drink that makes an outdoor gathering feel like a proper occasion. Passion fruit (known as lilikoi in Hawaii, where this recipe originates) brings a tropical, floral sharpness that turns a simple lemonade into something genuinely special. The secret is making a simple syrup first — the sugar dissolves completely, giving you a smoother, more rounded sweetness than stirring granules into cold water ever could.

Ingredients

• 200g caster sugar
• 240ml water (for the syrup)
• 240ml fresh passion fruit juice (from approximately 8–10 ripe passion fruits, strained) or good-quality passion fruit juice
• 240ml fresh lemon juice (approximately 6–8 lemons)
• 700ml cold water (to finish)
• Ice, to serve
• Lemon slices and fresh mint, to garnish

Method

1. Make the simple syrup: combine the caster sugar and 240ml water in a small saucepan over a medium heat on the hob. Stir gently until the sugar has fully dissolved — this takes about 3–4 minutes. You're not looking for a boil, just a gentle simmer until the liquid turns clear. Remove from the heat and leave to cool completely.
2. If using fresh passion fruits, halve them and scoop the pulp into a sieve set over a bowl. Press firmly with the back of a spoon to extract as much juice as possible. Discard the seeds.
3. Once the syrup is cool, combine it in a large jug with the passion fruit juice, lemon juice, and 700ml cold water. Stir well to combine.
4. Taste and adjust — if you'd like it sharper, add a little more lemon juice; if you'd like it sweeter, add a touch more syrup.
5. Fill glasses with plenty of ice, pour over the lemonade, and garnish with a slice of lemon and a sprig of fresh mint. Serve immediately.

Make ahead: The simple syrup can be made up to a week ahead and kept in the fridge in a sealed jar. The full lemonade mix (without ice) will keep refrigerated for up to 3 days — give it a good stir before serving.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.