Servings:
6
servings
6
servings
Agua de Maracuya Cremosa
This creamy Agua de Maracuyá (passionfruit agua fresca) balances bright, tangy passionfruit with a rich, silky three-milk layer for a refreshing, indulgent drink. The recipe combines frozen and fresh passionfruit to deliver concentrated flavor and a pretty color, while a mix of evaporated milk, sweetened condensed milk, and regular milk creates a luscious, creamy texture. It’s quick to make—about 10 minutes—and perfect for warm days, brunches, or whenever you want a vibrant, tropical beverage. Adjust sweetness to taste and serve over ice with an extra swirl of passionfruit pulp for visual appeal and a burst of fresh flavor.
Prep:
10 minutes
10 minutes
Total:
10 minutes
10 minutes
Equipment
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Pitcher
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Blender
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Mixing bowls
Ingredients
- 1½ cups frozen passionfruit pulp, unsweetened
- 2 cups water
- ¼ – ½ cup sugar, or to taste
- 1 teaspoon vanilla extract
- Pulp of 3 fresh passionfruits, plus more for garnish
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup milk of choice
- Ice, for serving
Instructions
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Prepare the passionfruit base: Add the frozen passionfruit pulp, 2 cups water, sugar (start with ¼ cup) and 1 teaspoon vanilla extract to a blender. Blend on high until the mixture is completely smooth and creamy. Taste and add more sugar if you prefer a sweeter drink—passionfruit tartness varies, so adjust to suit your palate.
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Add fresh passionfruit pulp: Scoop the pulp from 2 of the fresh passionfruits into the blender. Blend on low for just 1–2 seconds—this gently mixes in the fresh pulp and flavor without pulverizing the seeds. The brief blending keeps the seeds intact while releasing extra aroma and a lively texture.
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Make the milk blend: In a separate bowl, stir together the evaporated milk, sweetened condensed milk, and the cup of milk you chose. Whisk or stir until smooth and evenly combined. This three-milk mixture gives the agua fresca a creamy body and subtle sweetness that balances the tart passionfruit.
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Assemble for serving: Fill a large pitcher with ice. Pour the blended passionfruit juice over the ice. Carefully pour the milk mixture on top of the passionfruit layer—pour slowly so the milk initially floats and creates a pleasing layered effect. If you prefer a fully uniform drink, stir to combine.
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Final adjustments and garnish: Stir gently to combine if desired, then taste and adjust sweetness or consistency. For a thicker texture, use less water when blending or add half a frozen banana before blending. Scoop the pulp from the remaining fresh passionfruit and add a swirl to each glass as a bright garnish.
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Serve immediately: Pour into tall glasses over ice and top with extra passionfruit pulp for visual contrast and fresh flavor. This drink is best served fresh, while the passionfruit aroma and creamy layer are at their peak.
Notes
- Sweetness: Adjust sugar to taste depending on how tart your passionfruit is. Start with ¼ cup and add up to ½ cup if you prefer it sweeter.
- Texture: For a thicker, smoothie-like texture, use less water or add ½ frozen banana when blending. For a lighter drink, increase the water slightly.
- Seeds and appearance: Pulse fresh pulp briefly to keep most seeds whole; this preserves a lively texture and prevents the drink from turning dull in color.
- Make-ahead: You can prepare the passionfruit base and milk blend separately and refrigerate them for a few hours. Combine and serve over ice just before serving. Give the pitcher a quick stir or shake before pouring if layers separate.
- Serving suggestions: Serve in tall glasses with ice and a spoon or straw to enjoy both layers. A small spoonful of extra passionfruit pulp on top adds visual appeal and an extra burst of flavor.
- Allergies & substitutions: Use your preferred milk (dairy or plant-based) to suit dietary needs. Keep in mind that plant milks may alter the final flavor slightly.
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