peach and passion fruit hugo spritz

my mom’s garden is lush with passion fruit right now (i think she’ll have over 1000 this year!). every time i see her, i walk away with another handful of passionfruit and i am abundant and rich in passionfruit.

when i was coming up with drinks for our italian wine bar night, i knew i wanted to make something with all of them, and this peach passion fruit hugo spritz ended up being one of two hugo spritzes on the menu. between the two (the other was a cucumber-honeydew spritz), this was definitely the one guests gravitated toward more. the puree is absolutely delicious — roasted peaches, tartness from the passionfruit, a hint of floral from the elderflower!

the base is a homemade peach passionfruit puree. i roast the peaches first so they get extra soft and jammy and to help them release their sweetness, then blend them with fresh passionfruit, coconut water, and just a little honey. the puree recipe yields around 18–20 oz, enough for about 9–10 spritzes.

what is a hugo spritz?

a hugo spritz is a light, bubbly cocktail traditionally made with prosecco, elderflower, soda water, and fresh mint. it’s floral and refreshing! for my version, i kept the elderflower + prosecco base but added a homemade fruit puree. it makes the classic hugo spritz a little juicier and gives you so much room to play with whatever fruit is in season.

i used

for the peach passionfruit puree (makes ~18-20 oz puree)

• 3 ripe yellow peaches or nectarines
• 9 passionfruit
• 1 cup coconut water
• 1–2 teaspoons honey, to taste

for each passion passionfruit hugo spritz

• 2 oz peach passionfruit puree
• 3/4 oz St-Germain elderflower liqueur
• 3 oz prosecco
• mint
• ice

to make

• slice the peaches and roast at 400°F for 20–25 minutes, until very soft and juicy. you can also air fry them at 375°F for about 15 minutes. let the fruit cool slightly.
• scoop the passionfruit pulp into a blender and give it a very quick blitz, then strain to remove the seeds.
• add the strained passionfruit back to the blender with the roasted peaches, coconut water, blend until completely smooth. add honey to taste
• for each spritz, fill a wine glass with ice. add 2 oz peach passionfruit puree and 3/4 oz St-Germain, then top with 3 oz prosecco. give it a gentle stir, finish with a sprig of mint, and serve immediately. enjoy!