Passion Fruit Syrup Recipe
We love using fresh or frozen passion fruit to make a bright, tangy passion fruit simple syrup that adds a tropical kick to cocktails, mocktails, and more. It’s super easy to whip up with just a few ingredients and a couple of tools we already have at home.
Equipment
- Saucepan
- Fine mesh Strainer
- Measuring cups
- Funnel and storage jar
Ingredients
- 1 cup (250 ml) passion fruit pulp or juice (from about 3-10 passion fruits, fresh or frozen)
- 1 cup (250 ml) water
- 1 cup (200 g) granulated sugar
Instructions
- Combine passion fruit pulp, water, and sugar in a small saucepan.
- Stir over medium-low heat until the sugar dissolves, about 3-4 minutes.
- Once dissolved, simmer gently for 1-2 minutes. Do not let it boil hard, as this changes the taste.
- Remove from heat. Let the syrup cool for 20-30 minutes.
- Strain out seeds and pulp using a fine sieve.
- Pour syrup into a clean glass jar or bottle.
- Store in the fridge for up to 2 weeks.
Notes
If the fruit tastes extra tart, we sometimes add a little more sugar. When using frozen pulp, let it thaw completely so it blends well. Granulated sugar gives us a smooth, clear syrup, but raw sugar works too if we want a deeper flavor.
Tips to Get the Best Flavor
- Keep the simmer short to preserve that bold passion fruit taste.
- To make it last longer, stir in about 1 ounce of vodka before storing.
- Taste your pulp before mixing and adjust the sugar based on how tart or sweet it is.
- Make sure your jar has a tight seal and let the syrup cool before using.