Passion Fruit Guarapita

Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes four phenomenal recipes for all occasions.

MY PASSION FRUIT GUARAPITA (Mi Guarapita de Parchita)

Here is Maricel Presilla’s personal take on a venerable Venezuelan passion fruit cocktail, which you can serve straight up (for a creamy texture) or on the rocks.

“Fresh passion-fruit juice is ideal for this drink, but the frozen type, widely
available in Latin markets, comes a close second,” says Maricel Presilla, chef/owner of Cucharamama in Hoboken. “The best brand I have tried is El Sembrador, labeled Maracuya Passion Fruit Pulp. (If using fresh juice, add about 2 cups crushed ice.)

“To give this cocktail a true Venezuelan touch, I like to sweeten it with brown loaf
sugar called papelón or a good Colombian panela, finely grated or made into a simple
syrup. You can also use plain light brown sugar. (A flavorful Demerara light brown sugar
from Mauritius is best.)

“If I were serving the guarapita as a tall cocktail, I would lighten it with ice cubes,
but to serve in small shot glasses, I much prefer this creamy texture.”

Makes 12 (2-ounce) servings


1 (14-ounce) package frozen passion fruit pulp or juice (do not defrost)
1/2 cup cold water
6 ounces aged rum (preferably Santa Teresa)
1/2 cup grated brown loaf sugar or Demerara light brown sugar

Place all ingredients in blender and blend at high speed until all the sugar has
dissolved. Serve in shot glasses.

Click here to read a detailed review of Cucharamama.

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