HQ
2 achacha fruit
750ml bottle fruity chardonnay, chilled
500ml sparkling water, chilled
1/4 cup triple sec
1/4 cup sugar (or to taste)
mint sprigs and ice cubes, to serve
1 To open the achacha, pierce the skin at the equator with your thumbnail. Pinch the fruit on either side of the cut, and it will pop open. Eat the fruit. Cut the skin into strips, combine with 1 cup of plain water and stand overnight to infuse.
2 Strain the skins from the water. Combine with the remaining ingredients in a large jug, and stir to dissolve the sugar. Serve over ice.
Makes about 6 cups
If you can’t find achacha, use passionfruit pulp, pushed through a sieve. Add a few seeds back in if you like.
See page 169 for info about achacha.