Passionfruit Jasmine * Recipe

Brew

Bring the 480 ml of water to just under boiling (about 85–90°C). Add 2 tbsp loose jasmine tea (or 2 tea bags) to a heatproof container. Pour the hot water over the tea and steep for 3–4 minutes for a bright, floral flavor; avoid oversteeping to prevent bitterness.

Strain & Cool

Strain the tea leaves or remove tea bags. Transfer the brewed tea to a heatproof pitcher and immediately add 240 ml cold water or a handful of ice to help cool it quickly. Chill in the refrigerator or an ice bath until cold (about 5–10 minutes if using ice), or up to 30 minutes if not using ice.

Combine

In a small saucepan combine 120 ml passionfruit pulp, 75 g granulated sugar, and 60 ml water.

Simmer & Thicken

Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Simmer for 4–6 minutes until slightly thickened and syrupy. Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavor. Taste and adjust sugar if needed.

Cool & Strain (optional)

Let the syrup cool to room temperature. If you prefer a seed-free sauce, strain the syrup through a fine-mesh sieve, pressing on the solids to extract flavor. Reserve any strained seeds for garnish if desired.

Prepare Milk

Measure 240 ml of your chosen milk. If you prefer a creamier texture, use whole milk or add 1–2 tbsp half-and-half. Stir 2 tsp simple syrup (or honey) into the milk to taste; this adds balance to the tart passionfruit.

Chill

Keep the milk chilled until assembly to maintain a cold drink and prevent dilution from melting ice.

Cook Boba (if using)

If using dried tapioca pearls, cook them according to package instructions (typically boil in plenty of water 20–30 minutes until soft, then rest covered 15 minutes). Rinse and toss with a little sugar or honey so they don't clump. Measure about 100 g cooked pearls per 2 servings.

Prepare Garnish

Reserve about 30 ml extra passionfruit pulp or seeds for topping the finished drinks. Keep add-ins chilled.

Build the Drink

Divide ice between two tall glasses (about 1 cup ice per glass). If using boba, add cooked pearls to the bottom of the glasses (approx. 50 g per glass).

Add Passionfruit

Spoon 2–3 tbsp (about 30–45 ml) passionfruit syrup into each glass. For more pronounced passionfruit flavor leave seeds in; for smoother texture use strained syrup.

Add Tea

Pour 180 ml of the chilled jasmine tea into each glass, filling about halfway and gently swirling to integrate with the passionfruit syrup.

Top with Milk

Slowly pour 120 ml milk into each glass over the back of a spoon or directly to create a layered look. Stir gently before drinking to combine flavors, or leave layered for presentation and stir at the table.

Garnish & Serve

Spoon a little reserved passionfruit pulp or seeds on top if desired. Serve with a wide straw for boba and a long spoon. Taste and add extra sweetener if needed.