Passion Fruit Hibiscus Juice Recipe cravings hit me the minute the weather warms up and the afternoon sun lingers. If you love bright, tangy drinks that feel like a mini vacation in a glass, this one is for you. The color is stunning, the flavor is tropical with a floral twist, and it comes together without any fuss. I also keep an eye on hydration basics because they can make or break a summer drink, and this helpful read on the role of water in detox juice and hydration explains why water balance matters more than we think. Ready to sip something that wakes up your taste buds and your mood? Let’s make it happen. 
Recipe Ingredients
Here’s what you need to get the flavor just right while keeping the process super simple. This Passion Fruit Hibiscus Juice Recipe leans on quality ingredients and a few bright accents. If you can find fresh passion fruit, grab it. If not, frozen pulp works great and still gives you that sweet-tart punch.
- 1 cup passion fruit pulp, from about 6 to 8 ripe passion fruit or frozen pulp, thawed
- 1/4 cup dried hibiscus flowers, also called flor de jamaica
- 1 1/2 cups hot water for steeping the hibiscus
- 1 to 2 tablespoons honey, maple syrup, or simple syrup, adjust to taste
- 1 to 2 tablespoons fresh lime juice
- 1 cup cold still water or sparkling water, to dilute to taste
- Ice, as needed
- Fresh mint leaves for garnish, optional
- Pinch of sea salt, optional but recommended to make the flavors pop
Ingredient tips:
Hibiscus strength depends on how long you steep. Shorter time is lighter and more floral. Longer time is deeper and more tart. I like 10 minutes as a middle ground. If you enjoy clean cucumber vibes with your tropical sips, you might also love this bright and cooling pineapple cucumber juice recipe.
Sweetener note: start with less, then taste. Passion fruit varies in sweetness, and honey can feel sweeter than maple at the same amount.
Sparkling option: switch the still water for bubbles if you want an extra festive sip.
Tools & Equipment List
Simple setup, big payoff. You probably have most of these at home already. For a super smooth finish, a fine mesh strainer helps a lot. I also keep a wide pitcher on hand so the ice can float and not crowd the liquid.
- Small saucepan or heatproof jar for steeping hibiscus
- Fine mesh strainer
- Blender
- Measuring cups and spoons
- Pitcher for mixing
- Citrus juicer, or a fork works in a pinch
- Long spoon for stirring
That’s it. Nothing fancy, just tools that make the process easy and satisfying. This is the kind of recipe that loves your everyday kitchen gear.
How to Make It
There are three simple parts to this Passion Fruit Hibiscus Juice Recipe. Steep the hibiscus, prep the passion fruit, and bring it all together with a hit of lime and a touch of sweetener. I like to chill the hibiscus tea so the final drink stays ice cold without watering down too fast.
Steep the hibiscus
Bring the water to a gentle simmer. Remove from heat, add the dried hibiscus, and steep for about 8 to 12 minutes depending on how strong you want the flavor. Strain and let it cool to room temp, then chill in the fridge. If you’re short on time, pour it over ice to cool quickly. For the best balance, add a tiny pinch of sea salt to the hibiscus while it is still warm. It quietly rounds out the tart edge.
Prep the passion fruit
Slice each passion fruit around the middle and scoop the pulp into a bowl. If you love a little crunch, keep the seeds. If you prefer a smooth sip, pulse the pulp in a blender for 10 to 15 seconds to loosen it, then strain. Keep that bright, fragrant juice because it is gold. Either way, you want about 1 cup of pulp or juice. If you are in a fruity mood later, try this sunny tropical passion fruit and dragon fruit smoothie for a creamy, vacation-like treat.
Blend and mix
In a blender, combine the chilled hibiscus tea, passion fruit, sweetener of choice, and lime juice. Blend on low just to combine and taste. Add a little sweetener if the tartness still bites, or a splash of water if it is too strong. Pour into a pitcher with ice. Top with a bit of sparkling water if you want fizz. Stir gently so the bubbles stick around. Finish with mint. The color is a gorgeous ruby sunset with golden specks if you left the seeds in place.
Tip: If you want a silky juice, strain once more before serving. If you want bold flavor, keep the texture and pour right over ice.
Sipping Tips & FAQs
Here is where you can personalize, troubleshoot, and enjoy. The goal is a drink that makes you say wow at the first sip without feeling heavy or sugary. A pinch of salt, a squeeze of lime, and the right chill make all the difference.
Flavor swaps and add-ins
For a gentle twist, add a slice of fresh ginger during the hibiscus steep. For a fun variation, blend in a few chunks of pineapple and reduce the sweetener. If creamy tropical drinks are your thing, you might enjoy this bright and cheerful dragon fruit hibiscus banana smoothie on days when you want something thicker.
Make it lighter: stretch with chilled sparkling water and keep it crisp. Make it bolder: reduce added water and bring on the tart. Cocktail twist: a splash of white rum or tequila can turn this into a relaxed weekend sipper. Kid friendly: go lighter on hibiscus, add extra water and a touch of honey, and serve over plenty of ice. Party pitcher: double or triple the recipe and keep the sweetener on the lower side so guests can add more to taste.
We served this at a backyard hangout and every glass disappeared in minutes. The color sold it first, but the taste kept everyone coming back. It is bright, tangy, and feels fancy without being fussy. Carla M.
Pro serving tip: Chill glasses for 10 minutes. A cold glass keeps the ice from melting too fast and keeps the flavors vivid.
Make Ahead and Storage Notes
This is an easy make-ahead drink. Brew the hibiscus tea up to 3 days in advance and keep it in a sealed jar in the fridge. Stir before using because natural settling is normal.
If you plan to serve a crowd, blend the hibiscus, passion fruit, lime, and sweetener as a concentrate. Store in the fridge for up to 48 hours. When ready to serve, add cold water or sparkling water and pour over fresh ice. This keeps the flavor bright and avoids any dullness that can happen when ice melts in the pitcher.
Freezer tip: Pour the concentrate into ice cube trays and freeze. Later, toss the cubes into a blender with a splash of water for a slushy-style cooler. This saves time and protects the tart, tropical flavor from getting watered down.
Leftovers: Keep in a sealed bottle or jar for up to 2 days. Shake before pouring. If the flavor fades a bit, freshen it with a squeeze of lime or a drizzle of honey.
Common Questions
Can I use hibiscus tea bags instead of dried flowers?
Yes. Use 2 to 3 tea bags for the 1 1/2 cups hot water. Steep to your preferred strength and chill before mixing.
What if I cannot find fresh passion fruit?
Frozen passion fruit pulp is perfect. Thaw it and use the same amount. Canned pulp can work too, just choose an unsweetened option and sweeten to taste.
Do I need a blender?
You can whisk everything in a pitcher if your passion fruit is already smooth or pre-strained. A blender helps if you want to quickly break down the pulp or combine sweetener evenly.
How do I make it extra fizzy without losing flavor?
Keep the base strong by using less water at first, then top each glass with sparkling water right before serving. Do not stir too aggressively to keep the bubbles lively.
How many servings does this make?
About 3 to 4 small glasses with ice. For a big gathering, multiply all ingredients by 3 and set out extra ice and lime wedges.
Sip, Smile, and Share
There you have it, a Passion Fruit Hibiscus Juice Recipe that is sunny, tart, and totally refreshing. You only need a few easy steps and a handful of ingredients to make a drink that looks as good as it tastes. If you want to keep exploring, I also loved the technique in this refreshing Passion Fruit and Hibiscus Chiller – Ginger & Sea Salt, which pairs beautifully with the ideas here. If you try this at home, snap a picture and tell me how you customized it with sweetener, fizz, or fruit add-ins. Cheers to bright days and even brighter sips. 
Passion Fruit Hibiscus Juice
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and tangy drink that feels like a mini vacation in a glass, perfect for hot afternoons.
Ingredients
- 1 cup passion fruit pulp (from about 6 to 8 ripe passion fruit or frozen pulp, thawed)
- 1/4 cup dried hibiscus flowers
- 1 1/2 cups hot water (for steeping the hibiscus)
- 1 to 2 tablespoons honey, maple syrup, or simple syrup (adjust to taste)
- 1 to 2 tablespoons fresh lime juice
- 1 cup cold still water or sparkling water (to dilute to taste)
- Ice (as needed)
- Fresh mint leaves (for garnish, optional)
- Pinch of sea salt (optional but recommended)
Instructions
- Bring the water to a gentle simmer, remove from heat, and steep the dried hibiscus for 8 to 12 minutes.
- Strain the hibiscus and let it cool to room temperature, then chill in the fridge.
- Slice each passion fruit around the middle and scoop the pulp into a bowl.
- In a blender, combine the chilled hibiscus tea, passion fruit pulp, sweetener of choice, and lime juice. Blend on low just to combine.
- Taste and adjust sweetness if necessary. Pour into a pitcher with ice and top with sparkling water if desired.
- Garnish with fresh mint leaves and serve immediately.
Notes
For a silkier juice, strain once more before serving. You can also freeze the concentrate in ice cube trays for a slushy treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg