Granadilla Cooler

Name: Granadilla Cooler
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Cuisine: South African
Ingredients: 60 g caster sugar; 60 ml warm water; 200 ml fresh granadilla pulp, seeds included, from about 8–12 granadillas; 40 ml freshly squeezed lime juice; 700 ml chilled sparkling water; Ice cubes, to serve; 4 thin lime slices, to garnish

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15 min totalPrep: 15 min Serves 4 people Drink

This Granadilla Cooler recipe puts the fragrant pulp of ripe granadillas to good use in a simple, sparkling drink. A little lime keeps it fresh, while a quick sugar mixture softens the tartness without hiding the fruit. It suits a hot South African Christmas beautifully, especially when everyone arrives thirsty and lunch is still on the braai.

Keep the seeds for their familiar crunch and speckled look, and use chilled sparkling water so the ice does not melt too quickly. You can mix the fruit base earlier in the day, then add the bubbles just before pouring. Set out tall glasses, a bowl of ice and a few lime slices for an easy welcome drink that needs no special equipment.

Ingredients

Servings4

For the cooler

60 g caster sugar
60 ml warm water
200 ml fresh granadilla pulp, seeds included, from about 8–12 granadillas
40 ml freshly squeezed lime juice
700 ml chilled sparkling water
Ice cubes, to serve
4 thin lime slices, to garnish

Instructions

1
Stir the caster sugar and warm water together in a heatproof jug until the sugar has dissolved. Let the mixture cool to room temperature; stand the jug in cold water to speed this up if needed.
2
Halve the granadillas and scoop their pulp into a measuring jug. Measure out 200 ml, keeping the seeds.
3
Combine the granadilla pulp, lime juice and cooled sugar mixture in a serving jug with a capacity of at least 1.5 litres.
4
Add a small splash of the measured sparkling water and taste. If your granadillas are particularly sweet, add a little extra lime juice.
5
Fill four tall glasses with ice. Slowly pour the remaining sparkling water into the serving jug and stir gently once or twice to combine without losing too much fizz.
6
Divide the cooler between the glasses, giving the jug a gentle stir between pours to distribute the pulp. Add a lime slice to each glass and serve straight away.

Nutrition (per serving)

Calories: 111 kcal
Carbohydrates: 27.7 g
Protein: 1.1 g
Fat: 0.4 g
Saturated fat: 0.03 g
Sugar: 20.8 g
Fibre: 5.2 g
Sodium: 15 mg
Cholesterol: 0 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

Mix the sugar mixture, granadilla pulp and lime juice up to 24 hours ahead and refrigerate in a covered jug. Add sparkling water only when you are ready to serve.
Chill the sparkling water and glasses before Christmas lunch. Cold ingredients help the drink stay refreshing without relying on too much melting ice.
For a larger gathering, double the fruit base and keep it in the fridge. Finish one jug at a time with sparkling water so each batch stays fizzy.
Put out teaspoons or wide reusable straws for guests who enjoy the pulp and seeds at the bottom of their glasses.

Frequently asked questions

Can I use tinned granadilla pulp?

Yes. Use 200 ml, but check whether it contains added sugar. If it is sweetened, start with half the sugar mixture and add more only after tasting. Thaw frozen unsweetened pulp in the fridge before using.

Can I make it without the seeds?

Yes. Press the measured pulp through a fine sieve with the back of a spoon, then discard the seeds. Use the strained juice in the recipe; the drink will be slightly less full-bodied and the yield a little smaller.

Can I use lemonade instead of sparkling water?

You can, but lemonade adds plenty of sweetness. Leave out the sugar and warm water initially, combine the fruit with chilled lemonade, then taste before adding any sweetener. Keep the lime juice to balance the drink.

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