Passion fruit syrup is super sweet and exotic with unique, floral, fruity flavors. It is great for making cocktails but you can use it as a sweet topping for cakes, pancakes, and more.
Due to the tartness of passion fruit pulp, I suggest making a syrup that falls between simple and semi rich (which is stickier and more viscous).
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Ingredients for passion fruit syrup
For this recipe, you will need:
- passion fruits or passion fruit pulp: In the Caribbean, passion fruits are always available throughout the year. Yellow and purple varieties can be used since they taste the same. In other parts of the world, the fruits are far less accessible so you can use pure passion fruit pulp with or without the seeds, fresh or frozen. Also, fresh passion fruits can be found on Amazon as well as passion fruit pulp with the seeds.
- sugar: I usually use white sugar so it doesn’t affect the color of the syrup, but feel free to use the sweetener of your choice.
- vodka: Alcohol is optional in this recipe and only needed if you want to increase the shelf life of the syrup.
For this recipe, I used 1 part fresh passion fruit pulp with seeds to 3 parts water and 3 parts sugar. This syrup is not overly sweet and won’t need much diluting.
For a much sweeter passion fruit syrup, I sometimes use ratios that are closer to a semi rich syrup, which is more viscous than a simple syrup. While simple syrups are made with 1:1 ratios for water and sugar, semi rich syrups up their sugar content with a 1:1.5 ratio for water and sugar.
I suggest starting with a simple syrup though, before increasing the sugar.
How to make passion fruit syrup
Using fresh passion fruits
Step 1: Leave the fresh passion fruits on the counter for a couple days. Their outer skin will become wrinkled and the flavors of the pulp will intensify. Here’s a look at the fruits I used. They’re all wrinkled and ready to make the syrup.
Step 2: Wash the passion fruits. Cut them in half and use a spoon to scoop out the seeds. Add them to a small bowl.
Step 3: Measure the volume of seeds and pulp extracted from the passion fruits, either in mL or cups. I used mL and for these fruits, I was able to extract 375 mL of passion fruit pulp. Remember my ratios? 1 part passion fruit pulp to 3 parts water and 3 parts sugar. Whatever volume of pulp you obtain, triple that number (3x) to determine the amount of water and sugar you need for the syrup. In this case, I needed 1,125 mL water and 1,125 mL sugar (I used volume measurements for the sugar).
Step 4: Place a large pot on low heat. Pour in the water and sugar. Stir often until the sugar has completely dissolved. Leave for 5 minutes or so until small bubbles form in the simple syrup.
Step 5: Turn the heat up to medium. Add the passion fruit pulp to the simple syrup and stir occasionally. Leave for 5 minutes or until the syrup has come to a rolling boil.
Step 6: Remove from the heat. Cover and allow to cool for at least 2 hours.
Step 7: Strain the syrup. You can keep a spoonful of seeds if you like to add back to the syrup. They are great for aesthetics and look really nice in cocktails.
Step 8: Bottle and refrigerate and use within the week. To preserve the syrup, add 120 mL of vodka or pour the syrup into ice trays and freeze. With alcohol or frozen, the syrup will last for several months.
Using frozen passion fruit pulp without the seeds
The passion fruit pulp without the seeds likely contains water already, so there may not be a need to add anymore.
Step 1: Measure the passion fruit pulp or use the volume amounts on the package. The sugar required will be this same volume.
Step 2: Place a large pot on medium heat.
Step 3: Add the passion fruit pulp and the sugar to the pot (forming a 1:1 ratio).
Step 4: Stir until the sugar dissolves. Bring to a rolling boil.
Step 5: Remove from the heat. Cover and allow to cool for at least 2 hours.
Step 6: Taste test and adjust water and sugar levels. The syrup should be very sweet but pleasant when diluted separately in a small glass.
Step 7: Bottle and refrigerate or add alcohol or freeze.
More drink recipes
Passion fruit syrup recipe
Passion fruit syrup (from fresh pulp)
- 375 mL passion fruit pulp (or 5 large passion fruits)
- 1,125 mL water
- 1,125 mL sugar
- 120 mL alcohol (optional)
- Leave the passion fruits to ripen and wrinkle for a few days on the countertop.
- Wash the passion fruits. Cut in half.
- Scoop out the pulp and seeds.
- Measure the volume of the pulp and seeds.
- Place the pulp and seeds in a small bowl and set aside.
- Place a pot on low heat.
- Add water and sugar to the pot (both should be 3x the volume of the pulp and seeds).
- Stir the sugar to dissolve.
- Allow to heat up for 5 minutes.
- Increase the heat to medium.
- Add the passion fruit pulp and seeds to the pot.
- Stir and bring to a rolling boil (about 5 minutes).
- Remove from the heat.
- Allow to cool for at least 2 hours.
- Strain the syrup.
- Add alcohol to increase the shelf life of the syrup (optional).
- Bottle and refrigerate. Or freeze.