Tropical Fruit Champagne Cooler
Halve the passion fruits and scrape out the flesh with a sharp spoon. Mix with the lemon juice, passion fruit syrup apple juice, and rum.
Wash the starfruit and slice thinly. Reserve 4 slices to garnish. Cut the kiwi fruits half lengthwise and cut out small balls using a melon baller. Cut the cape gooseberries in half. Add all the prepared fruit to the passion fruit mixture, cover, and chill.
To serve, spoon the fruit mixture into tall glasses and fill up with cold champagne. Wash the lime in hot water, dab dry and make spirals of peel using a vegetable peeler. Garnish the champagne sangria with lime peel, the reserved fruit slices and mint leaves.