How to Make Barbadine Punch (Giant Granadilla Punch)
Ever heard of the fruit giant granadilla? We know it as barbadine in Trinidad and Tobago and we make a delicious, creamy spiced drink with the flesh of the fruit called barbadine punch.
The punch is delicate, slightly floral and is the perfect tropical drink for a hot summer day (or at least when the fruit is in season).
I love making popsicles with the punch too!
If you are a fan of unique, creamy cold drinks like this, check out my recipes for peanut punch and soursop juice.
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What exactly is giant granadilla?
Barbadine or giant granadilla is a large fruit belonging to the passion fruit family. It has a thick layer of white flesh surrounding a sack of seeds with light colored pulp. The seeds look a lot like passion fruit seeds.
The fruit’s botanical name is Passiflora quadrangularis and is sometimes called badea or grenadine.
Barbadine has a pleasant, floral smell but is milder than passion fruit. That mild flavor is present in the flesh of the fruit but it occurs the most in the pulp surrounding the seeds.
Side note: giant granadila is a rich source of Vitamin C and glucose. I get into the benefits of the fruit here.
Barbadine punch ingredients
Equipment for this recipe
To make this drink, you will need a blender and strainer. Here I am using the blender attachment from my Ninja kitchen system but any blender will work well.
How to make barbadine punch
Prep the fruit
Make a 2-inch deep cut all around the fruit. Pull the halves apart to reveal the seed sack inside. Scoop the seeds out and set aside for later.
Remove the seed sack and peel the skin from the flesh of the ripe giant granadilla. Place the flesh in a large bowl.
Squeeze the seeds
Add a little water to the seeds and mix. You can leave the seeds to soak for a couple minutes while you continue peeling the barbadine.
The pulp around the seeds holds a LOT of flavor. So, when you’re ready, strain the water-seed mixture and add to the bowl with the barbadine flesh.
Blend all ingredients together
Add the barbadine flesh, carnation milk (or your choice of milk) and condensed milk (or your choice of sweetener) to the blender. Also include vanilla essence, spices like nutmeg, cinnamon and Angostura bitters.
Blend. If it doesn’t blend properly, add a little water to thin the mixture and try again. Taste test the drink and adjust your sweeteners, water and spices. Serve the punch immediately with lots of ice for a tasty tropical drink or pop it in the fridge to chill.
One large barbadine will make a large pitcher of barbadine punch. You can pour the punch into popsicle molds or ice trays to freeze the drink for later.
More drink recipes
Barbadine punch recipe
Barbadine punch recipe
Ingredients
- ripe barbadine or giant granadilla
- ½ tin or 200 grams condensed milk*
- 200 mL carnation evaporated milk**
- 1-2 tsp vanilla essence
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 dashes of Angostura bitters
- cold water for a thinner punch
Equipment
- Blender
Instructions
- Be sure the barbadine is soft to the touch and ripe.
- Cut in half and scoop the seeds out.
- Place the seeds in a small bowl and add a little water. Set aside.
- Peel the skin of the fruit and place the flesh into a large bowl.
- Strain the seeds and squeeze the pulp around the seeds to extract the flavor.
- Discard the seeds.
- To a blender, add barbadine flesh, strained seed pulp and all other ingredients.
- Blend.
- Taste test and adjust spices and sweeteners.
- Add cold water if you want a thinner, runnier punch.
- Blend again.
- Serve ice cold.
Excellent, easy to follow and delicious.
Perfect! Easy to follow, clear instructions.
Thank you, I always wondered how to figure out when a barbadine was ready for use.
I tried your recipe and it came out really good!