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.
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.
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.
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!
If you are looking for more easy ideas, my cookbook, Drunk and Hungry is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete against 10 other international titles for Best in the World in Jun 2021 at the Cookbook Fair in Paris. To celebrate that achievement the first 100 orders in December can buy the book for R59 only. You can purchase the book by clicking on this link.
- 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
- Place all the ingredients in a saucepan and heat over a medium heat while stirring until the sugar is dissolved
- Bring to the boil, take off the heat and allow to cool
- Taste if the cordial needs some extra lemon juice
- Serve 1 part cordial to 3 parts bubbly over lots of ice and garnish with fresh mint
- Keep any leftover cordial in a clean and airtight container, refrigerated for up to 4 weeks
- Makes about 750ml cordial