Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 ml) chilled guava nectar
- 1 cup (240 ml) passionfruit pulp (with seeds)
- 3 cups (720 ml) cold water (still or partly sparkling)
- 2 tablespoons fresh lime juice
- 3 tablespoons sugar, honey, or simple syrup (to taste)
- Pinch fine sea salt
- 2 cups (240 g) ice cubes, plus more for serving
- Lime slices and fresh mint sprigs, for garnish
Do This
- 1. In a large pitcher, combine guava nectar, passionfruit pulp, lime juice, sugar (or honey), and a pinch of salt.
- 2. Stir very well until the sweetener is fully dissolved.
- 3. Add 3 cups cold water (use 2 cups still water now and reserve 1 cup sparkling water for serving if you want fizz).
- 4. Taste and adjust sweetness or lime to your liking.
- 5. Stir in 2 cups ice cubes to chill quickly, or refrigerate 30–60 minutes until very cold.
- 6. To serve, fill glasses with fresh ice, pour in the cooler, top with sparkling water if using, and garnish with lime and mint.
Why You’ll Love This Recipe
- Bright, sweet-tangy island flavors from guava and passionfruit with almost no effort.
- Refreshingly light and non-alcoholic, but easy to turn into a party cocktail if you like.
- Mixes up in one pitcher with simple grocery-store ingredients.
- Flexible: serve still or sparkling, extra tart or sweeter, over ice or blended as a slushie.
Grocery List
- Produce: Passionfruit (or frozen passionfruit pulp), limes, fresh mint, optional fresh guava for garnish.
- Dairy: None.
- Pantry: Guava nectar (canned or bottled), sugar or honey (or simple syrup), fine sea salt, ice.
Full Ingredients
For the Guava-Passionfruit Cooler (Serves 4)
- 2 cups (480 ml) chilled guava nectar
- 1 cup (240 ml) passionfruit pulp with seeds
- From about 8–10 fresh passionfruit, or use thawed frozen pulp
- 3 cups (720 ml) cold water
- For a still drink: 3 cups still water
- For a sparkling drink: 2 cups still water + 1 cup chilled sparkling water added at serving
- 2 tablespoons freshly squeezed lime juice (about 1 medium lime)
- 3 tablespoons granulated sugar, honey, or simple syrup, to taste
- 1 small pinch fine sea salt (about 1/16 teaspoon) to boost flavor
- 2 cups (about 240 g) ice cubes, plus extra for serving
Optional Garnishes
- 4–8 thin lime slices or wedges
- 4 small fresh mint sprigs
- 2–3 extra passionfruit, halved, for spooning a little pulp on top of each glass
- Thin slices or wedges of fresh guava, if available
Optional Adults-Only Version
- 4–6 tablespoons (60–90 ml) white rum or coconut rum, to taste
- Start with 1 tablespoon (15 ml) per serving and adjust
Step-by-Step Instructions
Step 1: Chill your pitcher and ingredients
For the most refreshing cooler, start with everything as cold as possible. Refrigerate the guava nectar, passionfruit pulp, and water until well chilled, at least 2 hours if you have time. Pop your serving glasses and a large pitcher into the fridge for 15–20 minutes so they cool down too. If you are in a hurry, you can skip this extra chilling step and rely more on ice, but starting cold keeps the drink bright and less diluted.
Step 2: Combine the tropical base
In a large pitcher (at least 2 quarts / 2 liters capacity), pour in the 2 cups (480 ml) guava nectar and 1 cup (240 ml) passionfruit pulp. Add the 2 tablespoons lime juice, 3 tablespoons sugar, honey, or simple syrup, and a small pinch of fine sea salt. The salt will not make the drink salty; it simply sharpens the fruit flavors and makes the sweetness more rounded.
Use a long spoon to stir thoroughly, scraping the bottom of the pitcher so that any sugar grains dissolve completely. If you are using honey, stir a bit longer to help it blend into the cold liquids.
Step 3: Adjust sweetness and tang
Before you add the water, taste the concentrated mixture. It should be bold, sweet-tart, and very fruity. If you prefer a sweeter drink, add another 1–2 teaspoons of sugar or honey at a time, stirring and tasting until it suits your palate. If you like extra tang, squeeze in a bit more lime juice, 1 teaspoon at a time. This is your chance to customize the balance exactly how you like it; the flavors will soften slightly once the water and ice are added.
Step 4: Add water and chill
Pour in 3 cups (720 ml) cold water. If you plan to use sparkling water, add only 2 cups (480 ml) still water now and reserve 1 cup (240 ml) chilled sparkling water to top each glass later so it stays fizzy. Stir well to combine, then add 2 cups (240 g) ice cubes directly to the pitcher and stir again for 20–30 seconds to chill the drink rapidly.
For the best flavor and temperature, place the pitcher in the refrigerator for 30–60 minutes to let everything get very cold and allow the flavors to meld. Aim to serve the drink around refrigerator temperature, approximately 40°F (4°C).
Step 5: Prepare glasses and garnishes
While the cooler chills, prepare your garnishes. Slice a lime into thin wheels or wedges. Rinse and gently pat dry several mint sprigs. If you have extra passionfruit, cut them in half and keep them chilled for spooning pulp on top of each serving.
When you are almost ready to serve, fill 4 glasses (highball, tumbler, or your favorite sturdy glass) with fresh ice cubes. Having fresh ice in the glass, in addition to the ice in the pitcher, keeps each serving frosty to the last sip.
Step 6: Serve your island-style cooler
Give the pitcher a good stir to redistribute the passionfruit seeds and pulp. Pour the guava-passionfruit cooler over the ice in each glass, filling about three-quarters full. If you reserved 1 cup (240 ml) sparkling water, top each glass with a splash to add a gentle fizz.
Garnish with a lime wheel or wedge on the rim, tuck in a small mint sprig, and, if desired, spoon a little extra passionfruit pulp on top for a pretty golden layer with visible seeds. Serve immediately while icy cold and enjoy the sweet-tangy, tropical flavors.
For an adults-only version, you can stir 4–6 tablespoons (60–90 ml) white or coconut rum into the pitcher just before serving, or add about 1 tablespoon (15 ml) to individual glasses to taste.
Pro Tips
- Control the pulp and seeds: If you love texture, leave all the passionfruit seeds in. For a smoother drink, strain half or all of the pulp through a fine-mesh sieve, then stir some seeds back in just for looks.
- Start with less sweetener: Different brands of guava nectar vary in sweetness. Begin with the 3 tablespoons sugar or honey, then add more gradually so the drink never becomes cloying.
- Keep it ultra-cold without watering down: Chill all liquids first and use large ice cubes where possible. You can also mix a stronger batch and pour it over plenty of ice right before serving.
- Use quality guava nectar: Choose guava nectar with a short ingredient list and real fruit, not just flavored syrup. It makes a big difference in flavor.
- Batch it for a crowd: This recipe doubles or triples easily. Mix the fruit base and water ahead, then add ice and sparkling water (if using) just before guests arrive.
Variations
- Sparkling Guava-Passionfruit Spritz: Replace 1 1/2 to 2 cups (360–480 ml) of the still water with chilled sparkling water or club soda. Add it to each glass just before serving to preserve the bubbles.
- Coconut Water Cooler: Swap 1–1 1/2 cups (240–360 ml) of the water for unsweetened coconut water. This adds a subtle coconut note and a more “beachy” vibe without becoming heavy.
- Spicy Chili-Lime Version: Rim glasses with a mix of chili powder, salt, and sugar. Add a thin slice of fresh chili or a tiny pinch of cayenne to the pitcher for a gentle heat that plays nicely with the sweet-tart fruit.
- Frozen Slushie: Blend the finished cooler (minus the ice in the pitcher) with 3–4 cups (360–480 g) of ice until thick and slushy. Serve in chilled glasses with spoons or thick straws.
Storage & Make-Ahead
For best texture and freshness, store the cooler without ice in an airtight pitcher or jar in the refrigerator for up to 2 days. Stir well before serving, as the passionfruit pulp and guava may settle. If you plan ahead, mix the base (guava nectar, passionfruit pulp, lime juice, sweetener, and salt) up to 24 hours in advance, then add the water and ice shortly before serving. Garnishes such as lime slices and mint are best prepared the day you serve the drink. Avoid freezing the finished cooler, as the texture and separation can become uneven once thawed; if you want it frozen, blend from fresh as a slushie right before serving.
Nutrition (per serving)
Approximate values for 1 of 4 servings (still, non-alcoholic, using sugar and 3 cups water): about 180–200 calories, 0 g fat, 0 g protein, 45–50 g carbohydrates, 40–45 g sugars, 1–3 g fiber, and a small amount of vitamin C and other fruit-derived micronutrients. Using honey or simple syrup instead of granulated sugar will have a similar calorie count. Adding alcohol or extra sweetener will increase the calories and carbohydrates accordingly.
Leave a Reply