Passionfruit Syrup

Passionfruit Syrup

Tangy passionfruit pulp simmers with sugar into a glossy syrup for drinks and desserts.

Total 30 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup captures the tart, floral intensity of passionfruit in a pourable form that's ideal for cocktails, sodas, pancakes, and drizzling over cakes or ice cream. Simmering the pulp briefly concentrates the flavor while straining out the crunchy seeds leaves a smooth, vibrant liquid. It keeps well in the fridge and freezes nicely for longer storage.

Ingredients

  • 8 fresh passionfruit, halved and pulp scooped out (or 1 1/2 cups thawed frozen passionfruit pulp)
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1 tablespoon fresh lemon juice

Method

  1. Scoop the pulp and seeds from the passionfruit halves into a bowl; you should have about 1 1/2 cups.

  2. Combine the passionfruit pulp, sugar, water, and lemon juice in a 6-quart saucepan over medium heat, stirring to dissolve the sugar.

  3. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the mixture thickens slightly and reduces by about a third.

  4. Remove from heat and let cool for 10 minutes.

  5. Strain the syrup through a fine-mesh sieve into a jar or bottle, pressing on the solids to extract liquid; discard the seeds or reserve some strained seeds to stir back in for texture if desired.

  6. Cover and refrigerate until fully chilled before using.

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Passionfruit Syrup

    This syrup captures the tart, floral intensity of passionfruit in a pourable form that's ideal for cocktails, sodas, pancakes, and drizzling over cakes or ice cream. Simmering the pulp briefly concentrates the flavor while straining out the crunchy seeds leaves a smooth, vibrant liquid. It keeps well in the fridge and freezes nicely for longer storage.

    30 min 16 oz 65 cal

    Ingredients

    • 8 fresh passionfruit, halved and pulp scooped out (or 1 1/2 cups thawed frozen passionfruit pulp)
    • 1 cup granulated sugar
    • 3/4 cup water
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Scoop the pulp and seeds from the passionfruit halves into a bowl; you should have about 1 1/2 cups.

    2. 2

      Combine the passionfruit pulp, sugar, water, and lemon juice in a 6-quart saucepan over medium heat, stirring to dissolve the sugar.

    3. 3

      Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the mixture thickens slightly and reduces by about a third.

    4. 4

      Remove from heat and let cool for 10 minutes.

    5. 5

      Strain the syrup through a fine-mesh sieve into a jar or bottle, pressing on the solids to extract liquid; discard the seeds or reserve some strained seeds to stir back in for texture if desired.

    6. 6

      Cover and refrigerate until fully chilled before using.