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Passion Punch

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Passion Punch

Passion Punch
Frances Janisch
Provided by:
total prep
Raise a glass of this rosy, bubbly cocktail with your loved one. The sweetness of the passion fruit juice is nicely balanced by the zing of fresh ginger.


  • 2 ounces peeled fresh ginger, thinly sliced (about 1/2 cup)
  • 1/2 cup sugar
  • 1/2 cup water
  • 3/4 cup well-chilled passion fruit juice
  • 2 tablespoons lemon juice (4 strips of zest removed with a sharp vegetable peeler before juicing and reserved for garnish)
  • 2 teaspoon grenadine
  • 1 (750 ml) bottle well-chilled Cava or Prosecco


  • Combine ginger with sugar and water in a small heavy saucepan and cook over medium-low heat until sugar is dissolved. Simmer, covered, 30 minutes then strain through a fine-mesh sieve into a measuring cup and cool (discard ginger).
  • Stir together 1/4 cup of the ginger syrup with passion fruit and lemon juices and grenadine. Divide between 2 champagne flutes and slowly top with sparkling wine. Drop a twist of lemon zest into each glass.
  • Note:
    *For a nonalcoholic version, substitute sparkling lemonade for the sparkling wine.
  • Make ahead: Ginger syrup can be made up to 1 week ahead and kept covered and chilled.


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