Jugo de Parcha
A refreshing Puerto Rican passion fruit drink made with unsweetened pulp, cold water, and sugar. Sweet-tart, easy to mix, and ready in about 10 minutes.
Equipment
- Measuring jug
- Pitcher with volume markings and at least 2-quart capacity
- Whisk or long-handled spoon
- Measuring cups
- Six serving glasses
- For the fresh-fruit variation:
- Knife
- Spoon
- Fine-mesh strainer
- Bowl
Ingredients
PASSION FRUIT DRINK
- 1 cup unsweetened seedless passion fruit pulp (240 ml), single-strength, chilled and thawed if frozen
- ½ cup granulated sugar 100 g
- Cold drinking water approximately 4¾ cups (1.12 liters), or enough to bring the finished drink to 6 cups (1.42 liters)
OPTIONAL FOR SERVING
- Ice cubes as desired
Instructions
Check the Pulp
- Use chilled, unsweetened, seedless passion fruit pulp that is ready to consume according to its package instructions. If frozen, thaw in the refrigerator first. Stir the pulp before measuring 1 cup.
Dissolve the Sugar
- Add the pulp, sugar, and 1 cup of the measured cold water to the pitcher. Whisk for 1–2 minutes, until the sugar has dissolved and no gritty crystals remain at the bottom.
Add the Remaining Water
- Stir in another 3½ cups cold water. Add more cold water gradually until the finished drink reaches the 6-cup mark. The exact water quantity can vary slightly with the pulp.
Check the Flavor
- Stir thoroughly and taste. The drink should be sweet-tart with a clear passion fruit flavor. For adjustments to unusually tart or mild pulp, follow the recipe notes.
Serve
- Divide equally among six glasses, approximately 1 cup per serving before ice. Add the optional ice to each glass if desired and serve immediately.
Store Any Remaining Juice
- Cover and refrigerate any remaining juice promptly. Stir again before pouring because natural pulp may settle.
Notes
CHOOSING THE PULP
Use unsweetened, seedless, single-strength passion fruit pulp. Products labeled concentrate, syrup, nectar, or sweetened juice are not direct substitutes.
Choose pasteurized or otherwise safety-treated pulp suitable for ready-to-eat use. Freezing alone does not pasteurize fruit. Follow any cooking or handling directions on the package.
FRESH-FRUIT VARIATION
Wash whole passion fruits under running water before cutting. Halve them and scoop the pulp into a fine-mesh strainer over a bowl. Press and stir with a spoon to separate the juice and soft pulp from the seeds.
Measure 1 cup of the strained liquid for the recipe. Fruit size and juiciness vary, so measure the extracted amount rather than relying on a fixed fruit count. Allow additional preparation time.
Do not grind the seeds at high speed; this introduces hard seed fragments.
SWEETNESS ADJUSTMENTS
Passion fruit varies in acidity. If the finished drink is too tart, dissolve additional sugar into a small portion of juice, 1 tablespoon at a time, then return it to the pitcher.
If you prefer less sugar, start with ⅓ cup instead of ½ cup and taste before adding more. Changes to sugar affect nutrition.
For a stronger drink, use slightly less water. This reduces the yield.
ICE
Ice is optional because the recipe starts with cold ingredients. Add it to individual glasses to avoid watering down the stored pitcher.
STORAGE
Keep covered at 40°F (4°C) or below. For best quality, use within 2–3 days, or sooner if the pulp package specifies a shorter period after opening.
Do not leave the prepared drink unrefrigerated for more than 2 hours, or 1 hour when the surrounding temperature exceeds 90°F (32°C).
FRESH JUICE SAFETY
Freshly extracted juice is unpasteurized. Use pasteurized or otherwise safety-treated pulp when serving people at greater risk from foodborne illness, including pregnant people, young children, older adults, and people with weakened immune systems.
NATURAL SEPARATION
Settling is normal. Stir before serving. Refrigeration is still necessary even though passion fruit tastes acidic.