I mixed up a Passion Fruit Lemonade that’s tangy and sweet with a tropical punch and pretty much begs to be spiked with vodka or gin.

Jump to Recipe

I’m obsessed with this Sparkling Passion Fruit Lemonade because it hits sweet and tangy like nothing else. I love that bright scarlet seeds and tart lemon punch make the drink feel alive.

Passion Fruit Lemonade is my go-to when I want something that tastes tropical but not fake. And it’s flexible, easy for kids or fun for adults if you want to spike it with vodka or gin, optional for spiking.

I crave the fizzy lift, the bold fruit flavor, the smack of citrus. Passion Fruit Drinks should always be unapologetic and messy.

Pure summer in a glass, so good.

Ingredients

Print Recipe (No Advertisments)

Basically, passion fruit pulp brings bright, tangy tropical zip with crunchy little seeds.
Plus, lemon juice gives sharp citrus backbone that wakes everything right up.
Simple syrup adds sweet balance so it’s not just sour all the time.
Sparkling water gives fizzy lift, light mouthfeel, and keeps it refreshing.
Ice keeps it cold and dilutes slightly for easier sipping.
Basically, vodka or gin optional for a boozy twist and grownup vibes.
Garnish of lemon slices adds color and makes it feel fancy.
Fresh mint sprigs bring a cool, herby aroma with each sip.
Plus, extra sugar for rimming glasses makes every sip a treat.
Pinch of salt tightens flavors and makes sweetness pop more.
Basically, serve chilled with friends — it’s bright, fun, and totally drinkable.

Ingredient Quantities

1 cup passion fruit pulp (fresh seeds and juice or thawed frozen)

1 cup freshly squeezed lemon juice (about 6 to 8 lemons)

3/4 to 1 cup simple syrup (equal parts sugar and water, adjust to taste)

4 cups chilled sparkling water or club soda

Ice, as needed

1 to 1 1/2 cups vodka or gin, optional for spiking

Garnish: lemon slices and fresh mint sprigs

Optional: extra sugar for rimming glasses

Pinch of salt (brings out the flavors)

How to Make this

Print Recipe (No Advertisments)

1. In a pitcher, combine 1 cup passion fruit pulp, 1 cup freshly squeezed lemon juice, 3/4 to 1 cup simple syrup (start with 3/4 and add more if you like it sweeter) and a pinch of salt; stir or whisk until well blended — the salt really wakes up the flavors.

2. Taste the base mixture and adjust sweetness or tartness; if it’s too tart add more syrup, if too sweet add a splash more lemon; remember flavors mellow once chilled.

3. If you want rimmed glasses, rub a lemon wedge around each rim and dip into extra sugar; it’s optional but looks pretty and adds a little crunch.

4. Fill glasses with ice, then pour about 1 to 1 1/2 cups vodka or gin across the pitcher if you’re spiking it, or leave alcohol out for a family friendly drink; stir to combine.

5. Right before serving, gently fold in 4 cups chilled sparkling water or club soda to keep the fizz bright; pour slowly so it doesn’t foam over.

6. Give the pitcher a gentle stir, taste again and tweak sweetness or alcohol level if needed; remember carbonation hides some flavor so don’t under-season.

7. Pour into prepared glasses, making sure each gets some of the passion fruit seeds for texture and visual pop.

8. Garnish with lemon slices and fresh mint sprigs; slap the mint between your hands first to release aroma if you want extra fragrance.

9. Serve immediately so the drink stays fizzy; leftover un-mixed base can be stored in the fridge for 2 days and add sparkling water only when you serve.

10. Quick hacks: freeze some lemonade into ice cubes to avoid diluting the drink, or use a muddled lemon slice in each glass for extra zing.

Equipment Needed

1. Large pitcher (at least 2 quart)
2. Citrus juicer or reamer
3. 1-cup and 1/4-cup measuring cups
4. Measuring spoons (for pinch of salt)
5. Whisk or long-handled spoon for stirring
6. Jigger or measuring cup for alcohol
7. Fine mesh strainer (optional for smoother juice)
8. Ice scoop or tongs
9. Glasses for serving and a small plate for rimming with sugar

FAQ

Can I make this ahead of time? Yes, mix the passion fruit, lemon juice, simple syrup and a pinch of salt up to 24 hours ahead and keep it chilled. Add the sparkling water and ice right before serving so it stays fizzy. If you add alcohol early it will flatten faster, so spike individual glasses instead of the whole batch.

How sweet should it be? Start with 3/4 cup simple syrup and taste. Passion fruit and lemon can be tart, so some like it at 1 cup. You can always add more syrup, but you cant take it out, so go slow and taste as you go.

Can I use bottled passion fruit or concentrate? Fresh or thawed frozen pulp is best for texture and seeds, but bottled pulp or a good-quality concentrate will work in a pinch. If using concentrate, dilute it to taste and watch the sugar level because concentrates are often sweeter.

How do I rim glasses with sugar? Rub a lemon slice around the glass rim, dip it into a shallow plate of sugar, then chill the glass a few minutes to set. For extra flair, use superfine sugar or mix in a little grated lemon zest.

What else can I use instead of vodka or gin? For a non alcoholic punch, add a splash of elderflower syrup or ginger beer for warmth. Rum or tequila also pair nicely if you want something different than vodka or gin.

Any tips for a prettier drink? Serve over large ice cubes to slow dilution, float a few passion fruit seeds on top, and garnish with a lemon wheel and a mint sprig. If you want color, a tiny splash of grenadine dropped in the glass settles to the bottom and makes a sunset effect.

Sparkling Passion Fruit Lemonade Recipe Substitutions and Variations

Passion fruit pulp: use mango puree or peach nectar for a similar tropical sweetness, or passion fruit syrup if you want the flavor without seeds — strain if you dont like bits.
Fresh lemon juice: swap with fresh lime juice for a sharper tang, or use bottled lemon juice in a pinch; reduce quantity a bit if using bottled since it’s stronger.
Simple syrup: replace with honey syrup (equal parts warm honey and water) or agave syrup for a more complex sweetness; maple works too but adds a distinct flavor.
Sparkling water or club soda: use light tonic water or ginger ale to add bitterness or spice, or prosecco/champagne for an all-alcohol sparkling cocktail.

Pro Tips

1) Use frozen passion fruit if fresh ain’t available, but thaw it in the fridge not on the counter so it stays bright. If the seeds bug you, press the pulp through a sieve with the back of a spoon for smoother texture, but keep some seeds for the look.

2) Start with the lower amount of simple syrup, taste after chilling, then add more. Cold and bubbly drinks always read sweeter less, so dont over-sweeten at room temp.

3) Freeze some of the base mixture into ice cubes or use lemonade ice cubes so the drink wont get watered down. Regular ice will kill the punch fast.

4) If you’re spiking, stir the spirit in before adding soda so it mixes better; add the sparkling water last and pour slowly so it doesn’t foam over. Taste again cause carbonation hides a bit of flavor.

5) For extra aroma slap the mint between your hands or bruise the leaves slightly and float on top, and rub a lemon wedge on the rim for texture. A tiny pinch of salt really lifts the fruit, so dont skip that.

Sparkling Passion Fruit Lemonade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I mixed up a Passion Fruit Lemonade that’s tangy and sweet with a tropical punch and pretty much begs to be spiked with vodka or gin.

Servings

servings

Calories

kcal

Equipment: 1. Large pitcher (at least 2 quart)
2. Citrus juicer or reamer
3. 1-cup and 1/4-cup measuring cups
4. Measuring spoons (for pinch of salt)
5. Whisk or long-handled spoon for stirring
6. Jigger or measuring cup for alcohol
7. Fine mesh strainer (optional for smoother juice)
8. Ice scoop or tongs
9. Glasses for serving and a small plate for rimming with sugar

Ingredients

1 cup passion fruit pulp (fresh seeds and juice or thawed frozen)
1 cup freshly squeezed lemon juice (about 6 to 8 lemons)
3/4 to 1 cup simple syrup (equal parts sugar and water, adjust to taste)
4 cups chilled sparkling water or club soda
Ice, as needed
1 to 1 1/2 cups vodka or gin, optional for spiking
Garnish: lemon slices and fresh mint sprigs
Optional: extra sugar for rimming glasses
Pinch of salt (brings out the flavors)

Directions

In a pitcher, combine 1 cup passion fruit pulp, 1 cup freshly squeezed lemon juice, 3/4 to 1 cup simple syrup (start with 3/4 and add more if you like it sweeter) and a pinch of salt; stir or whisk until well blended — the salt really wakes up the flavors.
Taste the base mixture and adjust sweetness or tartness; if it’s too tart add more syrup, if too sweet add a splash more lemon; remember flavors mellow once chilled.
If you want rimmed glasses, rub a lemon wedge around each rim and dip into extra sugar; it’s optional but looks pretty and adds a little crunch.
Fill glasses with ice, then pour about 1 to 1 1/2 cups vodka or gin across the pitcher if you’re spiking it, or leave alcohol out for a family friendly drink; stir to combine.
Right before serving, gently fold in 4 cups chilled sparkling water or club soda to keep the fizz bright; pour slowly so it doesn’t foam over.
Give the pitcher a gentle stir, taste again and tweak sweetness or alcohol level if needed; remember carbonation hides some flavor so don’t under-season.
Pour into prepared glasses, making sure each gets some of the passion fruit seeds for texture and visual pop.
Garnish with lemon slices and fresh mint sprigs; slap the mint between your hands first to release aroma if you want extra fragrance.
Serve immediately so the drink stays fizzy; leftover un-mixed base can be stored in the fridge for 2 days and add sparkling water only when you serve.
Quick hacks: freeze some lemonade into ice cubes to avoid diluting the drink, or use a muddled lemon slice in each glass for extra zing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.