Instructions: In a small saucepan, combine water and sugar. Bring to a boil, and cook until the sugar has completely dissolved, about 2 minutes. Transfer to a small bowl; after it has cooled, cover, and refrigerate. (Or place syrup over an ice-water bath to cool quickly.)

Scoop the seeds and juice from each half of the passion fruit and pass through a fine strainer. Discard the seeds.

Fill 6 glasses halfway with champagne. Pour 1 teaspoon of sugar syrup in each glass. Add 1 tablespoon passion fruit to each glass. Stir gently, and serve immediately.

This recipe yields 6 servings.

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