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Dissolve the sugar in the tea and allow to cool.
Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again.
Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top