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 fruit flavour rather than the 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 the shop bought stuff 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 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. Cheaper, and it 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
- 1Preheat a saucepan on a low heat.
- 2Combine the passion fruit pulp and sugar in the pan.
- 3Stir 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.
- 4Once the sugar's dissolved, take it off the heat and let it cool.
- 5Optional: strain the seeds out through a fine sieve if you want a completely smooth syrup. We tend to leave them in, they add a 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.
