This is a traditionally round dessert made up of one or more layers of sweet baked dough, filled with a variety of ingredients like fruit, chocolate, creams, and liqueurs. Its history dates back to ...

Mix fresh squeezed African maracuja juice with sparkling water in a 50:50 ratio. Serve over ice with a few mint leaves for ...

To make passion fruit juice, pulse the flesh and seeds in a blender or food processor. Seed remnants can be strained with a ...

Use passion fruit juice in place of lemon juice in fruit curds, syllabubs and icing. (Four passion fruit yield about 50ml/2fl oz strained juice.) The juice is quite gloopy and is easier to strain ...

Make the crust: Preheat oven to 325 degrees ... Add condensed milk and whisk a few more minutes more. Add passion fruit purée, lime zest, juice and combine. Pour the filling into the cooled ...

In a cocktail shaker, combine a large handful of ice, mezcal, passion fruit purée, Cointreau, lime juice and agave. Shake until icy. Pour, with the ice, into the prepared glass.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.