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Passionfruit and salted caramel mocktail

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre

We’ve given a salted caramel mocktail a fruity twist with passionfruit.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 15 minutes setting time
Three passional fruit and salted caramel mocktails on a wooden board


  • 3/4 cup (185ml) frozen passionfruit pulp, thawed
  • 2 cups (500ml) apple juice*
  • 2 tbs lemon juice
  • 3/4 cup (185ml) salted caramel sauce
  • 1 cup ice cubes
  • 4 large ice cubes
  • 1 passionfruit, halved

Caramel shards

  • 1/3 cup (75g) caster sugar
  • 1 tbs water

Nutritional information

Per Serve: Energy: 1431kJ/342 Cals (16%), Protein: 5g (10%), Fat: 8g (11%), Sat Fat: 6g (25%), Carb: 59g (19%), Sugar: 53g (59%), Dietary Fibre: 9g (30%), Sodium: 369mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    Combine passionfruit pulp, apple juice, lemon juice and caramel sauce in a cocktail shaker with ice and shake for 1 min or until combined.

  3. Step 3

    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.

Recipe tip

Use it up:
For an easy sweet treat, thaw some leftover frozen passionfruit pulp and spoon over yoghurt or vanilla ice cream.