Passion fruit syrup (from fresh pulp)
Three ingredients are all you need to make this sweet, exotic passion fruit syrup. Use it in your cocktails, mocktails, and as sweet toppings for pancakes, cakes and more.
Servings: 20
Calories: 200kcal
Ingredients
- 375 mL passion fruit pulp (or 5 large passion fruits)
- 1,125 mL water
- 1,125 mL sugar
- 120 mL alcohol (optional)
Instructions
- 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.
- Cover.
- 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.
