Passionfruit syrup is so quick and easy to make with just 3 ingredients and it makes the perfect topping for ice cream, syrup for layer cakes or for making drinks and cocktails.
1cup100% passionfruit pulp / juice, including seeds(250ml) (notes 1)
1cupwater(250ml)
1cupsugar(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.
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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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.