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 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; serve immediately.
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