I had a bunch of fresh passion fruits that I processed with some white rum and Truvia to make "passion fruit-ade" on a camping trip. The rum acted as a preservative - not intended to get drunk. When I got home, I still had a lot left over which stayed in the refrigerator for weeks. So, today, I wanted to use it up. I wanted to use sparkling water, but only had bitter lemon, ginger beer, and tonic water. Ginger beer was too sweet, so I added bitter lemon soda and angostura. OMG. Delicious. Not enough rum to make it terribly strong. You can add more if desired.
Blend passion fruit pulp in a blender or with an immersion blender. Add a little water if necessary - just enough to get it to blend. If you're adding the rum, use this instead of water to help it blend.
Strain out the crushed seeds if you want to do so. I don't.
Mix it all together in a punch bowl with ice.
Taste for sweetness and adjust as needed. Some ginger beers are WAAAY too sweet for my taste. Others are balanced. Stir gently if you add a sweetener so not to disturb the carbonation too much.