We’ve given a salted caramel mocktail a fruity twist with passionfruit.
To make the caramel shards, line a baking tray with baking paper. Combine the sugar and water in a small saucepan over medium heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Bring to a simmer and cook, without stirring, for 4-6 mins or until the mixture is golden. Carefully pour over the lined tray and set aside for 15 mins to set. Break into pieces.
Combine passionfruit pulp, apple juice, lemon juice and caramel sauce in a cocktail shaker with ice and shake for 1 min or until combined.
Strain the passionfruit mixture into serving glasses with large ice cubes. Top with pulp and seeds from halved passionfruit and serve immediately with the caramel shards.
*Swap me: For an alcoholic version, swap 3/4 cup (185ml) apple juice for Hoshi Japanese Vodka.
COOK. STORE. SAVE.
Use it up: For an easy sweet treat, thaw some leftover frozen passionfruit pulp and spoon over yoghurt or vanilla ice cream.