This recipe is a sort of two-stage process. In the first part, I’ll show you how to make a flavorful Passion Fruit syrup that you can keep in the fridge; then, we’ll quickly go through the steps in converting this syrup into a refreshing Passion Fruit juice.
You’ll Need…
1 1/2 cups Passion Fruit pulp
3/4 cup sugar (adjust)
4 slices of ginger
1 lime (juice)
3 cups water (for syrup)
1 tablespoon Mixed Essence.
Notes! Follow along with the video below as much more about the recipe is discussed. Like, how to make this into a carbonated drink or use Champaign or Prosecco to make it a lovely adult festive beverage?
FYI, I got the passionfruit pulp in the freezer section at my local Asian supermarket. Most West Indian and Latino grocers will also have it.
Add the pulp and sugar to a deep pan. Yes, you may use any sweetener you prefer (honey, agave, raw cane sugar, etc.)
Next are the slices of ginger, water, and juice of 1/2 the lime.
Place the pot on a medium flame. Once you start seeing tiny bubbles on the outer edge, reduce the heat and let it go for 3 minutes before you turn off the stove and allow it to steep. NOTE! I did smash the pieces of ginger to bruise them so more of the flavor was released.
Once cooled (about 45 minutes), strain and discard everything but the juice. Add the juice of the remaining 1/2 of lime, and you’ve just made the Passionfruit syrup. Bottle and keep it in the fridge for later use.
To make the passion fruit juice, add the same amount of cool water (a 50:50 ratio) along with the Mixed Essence (found at West Indian grocers) and stir well to combine. Here’s where you may need to add more sweetener of your choice should you feel the need to.
The syrup will stay in the fridge for over 6 weeks, and be sure to shake or stir before using it. If using freshly harvested Passion Fruits, you’ll need the pulp of about one dozen.
Source:caribbeanpot.com
