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Passion fruit, mint and lime rum cocktails
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Passion fruit, mint and lime rum cocktails
Serves: 8
Prep time: 20 minsTotal time:
See more recipes
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- juice of 8 limes (you want 150ml juice; keep the lime shells), plus 2 limes, cut into wedges
- 8 large passion fruit, halved and pulp removed (you want 200ml), plus extra halves to serve, if you like
- 1 stick of lemongrass, bruised and cut into short lengths
- 1 x 28g pack mint, leaves only
- 1 x 250ml bottle Monin gomme (pure cane sugar syrup)
- 300ml white rum
- 500ml soda water, chilled
- 500ml ginger ale, chilled
Step by step
Get ahead
Make up to the end of step 1 the day before, then up to the end of step 2 a few hours before serving; keep chilled.
- Put the lime juice, the lime shells, the passion fruit pulp, the pieces of lemongrass and about a third of the mint in a jug. 'Muddle' all the ingredients together with the end of a rolling pin, stir in the gomme and rum. Set aside for an hour or so if time allows.
- Strain the cocktail mix through a sieve, pushing with the back of a spoon to make sure you get as much pulp and flavour as possible; discard the lime shells, lemongrass, mint and passion fruit seeds.
- Put some ice and mint leaves in each of 8 highball glasses, fill each one a third full with the cocktail mix and top up with equal amounts of soda water and ginger ale.
- Add a lime wedge to each glass and half a passion fruit if you are feeling fancy.