Pour the tea over ice in a large glass. Add the carbonated water and sugar, if desired, and garnish with the slices of fruit.
VARIATION: For a Mango Tea Punch, substitute mango-flavored black tea for the passion fruit-flavored black tea. Proceed as directed above.
egrees centigrade.
Halve the passion fruit lengthways and scoop the flesh
50 degrees.
Cut the passion fruits in half and scape
bring 2 1/2 cups passion fruit juice to a boil. In
hours.
Cut the passion fruit in half and scrape out
Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife.
Cut flesh into cubes and transfer to a blender.
Add passion-fruit puree or nectar, bananas and rum to blender and blend to a chunky puree, about 30 seconds.
Pour into four 12-oz. glasses.
Garnish each with an orange slice or lime slice or kiwifruit or sugar cane, if you like.
emperature.
To make passion fruit juice: Press passion fruit pulp through fine-mesh
o 250\u00b0F. Bring the passion fruit juice and 1/4 cup
emperature.
In a large punch bowl or pitcher, combine the
Cut the passion fruits in halves. Remove the
olks, the lemon zest and passion fruit juice. With a large wire
ool completely.
Meanwhile, for passion fruit icing, sift powdered sugar into
ottage cheese, 2/3 cup passion fruit juice, 2 tbsp lemon juice
In plastic pitcher empty passion fruit juice and 6 cups water. Mix well. Toss in the mango chunks. Pour in vodka. Mix again and place in freezer for at least 12 hours
The vodka will prevent mixture from freezing completely. Mix again after removing from freezer. Serve immediately.
Make ahead: Passion Fruit Simple Syrup.
Combine 1
Start with the passion fruit sauce by cutting the fruit in half, remove the
Mix the passion fruit pulp and juice, lime juice and a pinch of sugar. Pour in the mineral water and pour into a glass. Sprinkle with nutmeg and decorate with lemon balm.
ith combined orange juice and passion fruit. Spoon batter evenly into liners
Place passion fruit pulp, sugar and egg white in the bowl of a standing mixer. Beat on high 10 mins, until thick and frothy. Place sour cream in a large bowl and gradually fold in the passion fruit mixture. Pour into a 14 x 8 inch loaf pan. Cover with plastic wrap and freeze overnight or until firm. Slice or scoop and serve with wafers.
br>For mango-passion fruit compote, caramelize remaining sugar. Add passion fruit and remaining