Fizzy Passionfruit Margarita

Instructions

• 1

  To make the passionfruit syrup, place the passionfruit pulp and sugar in an airtight container and refrigerate overnight. Add the water and stir until dissolved. Strain the syrup through a wet cheesecloth and discard the solids. Transfer to an airtight jar or container.

  Tip: The syrup can be stored in the fridge for up to 3 months.
• 2

  Place the tequila, Supasawa, water and 160ml of the passionfruit syrup in a large measuring jug and stir to combine.

• 3

  Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.

• 4

  With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.

• 5

  Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.

• 6

  Pour into serving glasses rimmed with salt and garnish with passionfruit halves to serve.