This granadilla pisco punch is a South American clear or slightly yellowish brandy, it has a distinct grape flavour. We have paired it with tangy granadilla pulp and fresh mint to make a delicious granadilla pisco punch!
PREP + COOK TIME 15 MINUTES (+ COOLING & REFRIGERATION) | SERVES 8
- ¾ cup caster sugar
- ¾ cup water
- ¾ cup granadilla pulp
- 2 tbsp lemon juice
- 1½ cups pisco (or white rum)
- 3 cups ice cubes
- 3 cups soda water
- 1 small lemon, thinly sliced
- 1 granadilla, extra, quartered lengthwise
- 8 large sprigs of fresh mint
For the grandilla pisco punch
STIR sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat; cool. Refrigerate until it’s cold.
PRESS granadilla pulp through a sieve over a small jug or bowl. Return 1 teaspoon of the seeds to the jug; discard the remaining seeds.
BEFORE serving, combine 1 cup of the sugar syrup, the passion fruit juice mixture, juice, pisco and ice in a large jug. Add soda water, lemon slices and extra passionfruit wedges; stir the granadilla pisco punch gently. Serve topped with mint.
TIP You will need about 7 granadillas for this pisco punch recipe. Pulse the granadilla juice in a food processor for 1 second, before straining, this will help break the juice sacs and give you more granadilla juice. Store the remaining sugar syrup in a screw-top jar for up to 1 month. To make your granadilla pisco punch sweeter, use lemonade instead of soda water, or add more sugar syrup to the jug.