Passionfruit Syrup Recipe

5 from 1 vote

Easy to make, this syrup is a versatile gem - drizzle it over ice cream or pancakes, mix it into sparkling water for a refreshing summer drink or use it as the base for a tropical cocktail.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Dessert

Cuisine: American, Australian, British, New Zealand, South African

Servings: servings

Calories: 83kcal

Author: Libby Hakim

Ingredients

½ cup passionfruit pulp (125 ml) (about 8 large passionfruit)
½ cup caster sugar (superfine sugar) (110 grams)
½ cup water (125ml)

Instructions

Place all ingredients in a saucepan.
Heat gently over low heat, stirring, until the sugar has dissolved. Bring to the boil and then simmer, uncovered, for 7 minutes or until the mixture starts to thicken a little and look glossy.
Strain the mixture to remove the seeds.
Bottle syrup immediately, allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes).

Notes

Storing:

Bottle the syrup immediately, allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes).

The syrup should last in the fridge for a few weeks.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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