Passion fruit puree, pineapple juice, a squeeze of lemon and vodka make a delicious tropical cocktail that's easy to make year round. I used Tito's in this recipe because that's what I had in the ...

Coupez les fruits de la Passion en 2, récupérez la pulpe, ajoutez 1 c. à soupe d’eau et mélangez au mixeur juste 2 tours. Passez le jus au chinois. Versez le jus filtré, la vodka ...

Mix fresh squeezed African maracuja juice with sparkling water in a 50:50 ratio. Serve over ice with a few mint leaves for ...

The juice is quite gloopy and is easier to strain if the pulp and seeds are first gently warmed with a little of the sugar specified in the recipe. Passion fruit are also good in drinks ...

The sweet and sour combination of vanilla vodka, passion fruit liqueur ... or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out ...

In a cocktail shaker, combine a large handful of ice, mezcal, passion fruit purée, Cointreau, lime juice and agave. Shake until icy. Pour, with the ice, into the prepared glass.

This is it. Infused into the cream, the round flavor of the vanilla bean offsets the tartness of the passion fruit. A smidge of gelatin assists in the set. Serve unadorned, or top with passion ...

Keep the fruit as dry as possible. Passionfruit adds a touch of the exotic to other fruits and is a must on pavlovas or cheesecakes and in icing or fillings for sponge cakes or eclairs.

Then remove the base from the oven and allow to cool. While the base bakes clean out the food processor and add all your filling ingredients. Process until smooth and creamy. Pour into the cooled ...