Perhaps not champagne but rather good South African Methode Cap Classique or as we call it “bubbly”. But I am sure you will agree with me that Passion Fruit Champagne sounds much more glamorous and festive as a title for a recipe than Passion Fruit Methode Cap Classique.

Passion Fruit Champagne

Passion Fruit Champagne

Few fruit can make you think about hot summery days like a passion fruit (or granadilla as we call it in South Africa). Their season does not take us into summer, it is usually over by the start of spring but when the fruit is in abundance I make a point of saving all the pulp and freezing it to use during spring and summer. The acidic sweetness of passion fruit makes the most wonderful drinks and desserts.

Passion Fruit Cordial

Making the cordial is super easy and I wanted to elevate the drink by using bubbly as the mixer rather than water. It goes without saying that it was a huge hit. If you do not want to add alcohol, mix the cordial with some sparkling or soda water.

Passion Fruit Champagne

The cordial and bubbly mix makes the most divine sorbet. All I did was pop it in an ice cream maker and froze it once churned. Due to the alcohol it does not freeze rock hard and I served the sorbet as a palate cleanser for a dinner the other evening and it was the perfect tastebud “pick me up”.

Whether you keep the seeds or not is up to you. I kept them in the cordial but did pass the cordial through a sieve to remove the pips when I made the sorbet. Enjoy!

Passion Fruit Champagne

On a photography note, I recently started playing with Dreams and Spark Lightroom Presets to mix up my editing workflow and force my eye out of its usual editing routine. The image below was edited with one of the Dreams and Spark Spring presets and I then added a few tweaks of my own. I must say I quite like the colour temperature of the image and it is definitely a direction I would not have gone in with my usual way of editing:

Passion Fruit Champagne

Click here for many more festive recipe ideas

Passion Fruit Champagne


  • 2 cups of water
  • 2 cups of caster sugar
  • 1 cup of passion fruit pulp (fresh or tinned)
  • the juice of half a lemon
  • 1 tsp citric acid
  • ½ tsp salt
  • To serve :
  • Sparkling Wine or Champagne
  • Ice
  • Mint


  1. Place all the ingredients in a saucepan and heat over a medium heat while stirring until the sugar is dissolved
  2. Bring to the boil, take off the heat and allow to cool
  3. Taste if the cordial needs some extra lemon juice
  4. Serve 1 part cordial to 3 parts bubbly over lots of ice and garnish with fresh mint
  5. Keep any leftover cordial in a clean and airtight container, refrigerated for up to 4 weeks
  6. Makes about 750ml cordial
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