Passion Fruit Syrup

What is Passion Fruit Syrup? Passion fruit syrup is exactly what it sounds like: passion fruit pulp and sugar, cooked down into a thick, tart-sweet syrup. It's the ingredient that gives tiki and tropical drinks their proper tang, real tropical fruit flavour rather than the artificial, one-note sweetness a lot of bottled versions lean on. It's the backbone of our Hurricane, where it does most of the heavy lifting alongside the rum. Why should I make Passion Fruit Syrup? Yes you can buy it, our recommendation though is to make it yourself. A small bottle of shop-bought passion fruit syrup isn't cheap, and a lot of them are thickened with stabilisers and topped up with citric acid to fake the tartness rather than using much actual fruit. This version is just two ingredients, frozen pulp and sugar, so you know exactly what's in it. A batch this size costs a fraction of the shop price and makes enough for months of Hurricanes, it's cheaper and tastes properly of passion fruit rather than a vague tropical suggestion of it. Ingredients 397g (14oz) frozen passion fruit pulp, thawed 600ml (2.5 cups) white sugar How to make it Prep Time: 5 minutes (mostly waiting for the pulp to thaw) Cooking Time: 5-6 minutes Total Time: 10-15 minutes Preheat a saucepan on a low heat Combine the passion fruit pulp and sugar in the pan Stir constantly over a low heat until the sugar is completely dissolved, don't let it boil or you'll start cooking the fruit rather than just melting the sugar Once the sugar's dissolved, remove from the heat and let it cool Optional: strain out the seeds through a fine sieve if you want a completely smooth syrup, or leave them in, they add a nice bit of texture and look great suspended in a tall tropical drink Storing your Passion Fruit Syrup Store in the fridge in a sterilised, airtight bottle. Stored this way it'll keep for about a month. Our tip, freeze it, it'll keep for months in the freezer, then just decant a little into a fridge bottle as you need it.