This cocktail recipe is made with passion fruit, resulting in a more complex and sweet flavor. Light and refreshing, the sweetness from the passion fruit pairs well with the acidity and bitter taste of the lime juice. Easy to prepare and goes great with many Peruvian dishes.
Keyword fruits, pisco
Prep Time 20minutes
Cook Time 15minutes
1cuppassion fruitmaracuyá pulp, 8 oz.
3tbsplime juice1 oz.
½cupsimple syrup4 oz.
2egg whites4 oz.
6cubesIce to taste
Place the water, along with the passion fruit pulp in a small saucepan. Cook it over high heat until it has reduced a little more than half. In our case, it was approximately 15 minutes. With cooking, the pulp is easily detached from the seeds.
Then, strain the passion fruit cooking over a metal strainer. The seeds will remain on top of the strainer. So, mash the seeds repeatedly with a spoon until they have lost all their moisture and get a thick juice.
When you have the passion fruit juice, which should be approximately 6 oz, place it in the blender glass, along with the lime, pisco, and syrup. Beat for thirty seconds at maximum speed. Stop the blender.
Uncover the blender, add the egg whites and ice. To prevent a lot of foam from forming, beat for a maximum of thirty seconds. Next, serve the maracuyá sour in short, chilled glasses. Place two drops of angostura bitters in each glass and stir. This is optional. You can decorate this cocktail with slices of lime, mint leaves, and passion fruit seeds.