Passion Fruit Coconut Mocktail: creamy, tart and minty
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The Passion Fruit Mocktail uses 3 tbsp Swa Passionfruit Tea syrup, 3 tbsp lemon juice and 3 tbsp coconut milk poured over crushed ice and mint in a tall glass. Stir and serve straight away. It takes about five minutes and needs no blender if you crush ice by hand.
Why does this recipe work?
Passion fruit is tart and aromatic, and the coconut milk rounds that off without hiding it. Lemon keeps the drink sharp, and the mint in the ice releases slowly as the glass dilutes.
Where does it fit on a cafe menu?
This is a good non-alcoholic option for cafes and restaurants that want a tropical drink that looks different from a standard lemonade. Use the same base with soda instead of coconut milk if you want a lighter version for peak summer.
See how Swa works with the cafe, or browse more Swa recipes.Frequently asked questions
Can I make this without a blender?
Yes. Put the ice in a sealed zip-lock bag and crush it with a rolling pin, then mix in chopped mint leaves.
Which Swa syrup is used?
This recipe uses Swa Passionfruit Tea syrup. It is 100% natural with no preservatives, artificial colours or flavours.
How many glasses does this make?
One tall glass. The quantities scale linearly for batching, although coconut milk should be added to each glass just before serving.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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