Passionfruit, coconut & lime batida recipe

This drink is adapted from the Brazilian cachaça cocktail, which is traditionally made with either passionfruit, limes or coconut. Make it in a large screw-top jar or bottle with a wide enough opening for the ingredients to go in easily.

passionfruit coconut & lime batida
Laura Edwards


8 passionfruit
4 unwaxed limes
450ml coconut water
200ml cachaça or vodka
3 tbsp caster sugar

  1. Cut the passionfruit in half and scoop the pulp into the jar or bottle. Quarter the limes, squeeze in the juice, dropping the squeezed quarters in as well. Add the remaining ingredients, screw on the lid and give the bottle a good vigorous shake.
  2. You could strain the mixture now,but I like to let it sit for at least 30 minutes in the fridge for the lime wedges to continue adding flavour to the drink. Strain into individual sealable bottles and chill. Ideally you want to drink it ice cold, so I tend to pop the bottles into the freezer, avoiding the risk of it warming up too much in transit. It has a high alcohol content so although it might turn to slush, it shouldn’t fully freeze.

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