Homemade passion fruit syrup is a tropical, sweet syrup made from passionfruit juice, water and sugar. Tangy and sweet, this tropical delight is magic for transforming drinks and desserts.
- Only 3 ingredients
- Quick and easy to make
- Such a variety of uses
- Tropical and refreshing
I’m a big lover of passionfruit in desserts. In fact, I love my passionfruit curd even more than lemon curd. It has a wonderful tang, very slight sweetness and it turns anything you put it in or on into a tropical treat.
This passionfruit simple syrup works a treat in tropical cocktails and mocktails and will also bring a touch of the tropics to your desserts.
You’ll love it in this passionfruit mojito.
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What is simple syrup?
Simple syrup is most often a combination of equal parts water and sugar, cooked until the sugar has dissolved in. This simple syrup is then used to flavour drinks, like cocktails and is also great for adding a little moisture to cakes.
This syrup is infused with passionfruit juice / pulp (without the seeds) to create the most blissfully tropical and delicious liquid.
Ingredients you’ll need
Just 3 ingredients are all you need.
Detailed quantities and instructions in the recipe card below.
- Water: Just regular drinking water is all you need, from the tap (filtered best) or bottled, whatever is best where you are.
- Sugar: You’ll need regular white granulated sugar.
- Passionfruit pulp / juice: Whichever you call it, pulp or juice, it’s the same thing. It’s the gooey interior of a passionfruit and it tastes amazing. I use frozen or fresh. If using canned or jarred, check the ingredients to make sure it’s 100% pure passionfruit.
How to make passion fruit syrup (step-by-step)
Detailed quantities and instructions in the recipe card below.
- Make a basic syrup: Simply combine the water and sugar in a saucepan over heat. Stir constantly until it’s dissolved.
- Now passionfruit-ise it: Stir in your strained passionfruit juice. Bring the syrup to a boil and boil for 1 minute.
- Decant: Transfer to a sterilised storage jar or bottle and seal tightly. Let it cool before use.
Tips and tricks
- Add crunch and contrast: Strain the seeds out before making the syrup, then, if you want them, add some back as soon as you take it off the stove.
- Use sterilised jars: Sterilising your jars or bottles first will make the syrup last as long as possible. To sterilise your jars, wash then rinse them well. Place them upside down on a baking tray in a preheated oven (120C / 250F) for 10 minutes or until dry.
How to use passionfruit syrup
There are so many delicious and inventive ways to use passionfruit syrup.
- Brush it on cake layers to add moisture to your cakes. You could use this on my passionfruit sponge cake.
- Drizzle it over cakes right before serving.
- Drizzle it over desserts like this panna cotta or ice cream.
- Add to drinks like mineral water, iced tea, soda water or lemonade.
- Use in mocktails and cocktails (like this passionfruit mojito) in place of basic simple syrup.
- Add a little to smoothies for a tropical twist.
- Pour over pancakes, waffles or French toast.
- Tiramisu! Using my lemon tiramisu recipe, swap the limoncello / lemon syrup for passionfruit syrup and swap the lemon curd for passionfruit curd
- Add it to salad vinaigrettes for a tropical flavour.
- Add it to fudge like I do with my lemon syrup – you’ll need to cook it until reduced by half. It needs to be very thick and syrupy for fudge.
- Stir it through a fruit salad or citrus segments and serve with ice cream.
- Add it with some mango or papaya to your morning oatmeal or yogurt.
Yield and storage
This recipe makes just roughly 2 cups of passion fruit syrup.
Passionfruit syrup should be stored in the fridge in an airtight jar or bottle and used within 2-3 weeks.
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Passionfruit Syrup
Ingredients
- 1 cup 100% passionfruit pulp / juice, including seeds (250ml) (notes 1)
- 1 cup water (250ml)
- 1 cup sugar (200g / 7oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Saucepan
- Fine mesh strainer
- Storage jars or bottles
Instructions
- Strain the passion fruit juice / pulp and set aside. Keep some of the seeds if you want to add some back later.
- Combine the water and sugar in a saucepan over medium heat. Bring to a simmer, stirring until the sugar has dissolved.
- Add the strained passionfruit juice to the saucepan and stir to combine.
- Bring the mixture to a boil for 1 minute, then cool before pouring into a storage jar or bottle (notes 4). You can add a few seeds back to give the sauce some contrast if you like.
- Store in the fridge for 2-3 weeks.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- 100% passionfruit pulp: I use frozen passionfruit or whole passionfruit and scoop the pulp out myself. If you use canned or jarred, check the ingredients label first to make sure they are 100% passionfruit.
- Measure with seeds: For this recipe, I measure the juice out with the seeds first to 1 cup, then strain it well pushing as much through the sieve as possible.
- Seeds: The seeds are totally optional but add a great contrast. If you don’t want seeds in the syrup, just discard them but if you’d like a few for contrast, add a few bake as soon as the syrup comes off the stove.
- Use sterilised jars: Sterilising your jars or bottles first will make the syrup last as long as possible. To sterilise your jars, wash then rinse them well. Place them upside down on a baking tray in a preheated oven (120C / 250F) for 10 minutes or until dry.
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6 Comments on “Passionfruit Syrup”
If you have frozen passion fruit, do you blend it to make the juice? Then strain to keep the pulp?Â
Hello Hannah. It depends if you’re speaking about whole frozen passionfruit or the passionfruit pulp itself. The skin / outer casing of a passionfruit should be discarded and you only use the yellow pulp and seeds inside. There’s no need to blend it. If you don’t want any seeds, strain the pulp.
love these and other recipes I have tried from your site.
Thanks Heaps
So happy to hear this, Steve & Sue. I appreciate your support.
Awesome
So happy you love it 🙂