Given the title of this blog, it is fitting that my first post deals with passionfruit. My generous neighbour, Renate, recently gave me a couple of bags of passionfruit from her prolific vine. She advises me that the secret to her success is the fact that the vine is growing at the end of her leach drain. As I am going through a home-made yoghurt phase (more on that later), I decided to make passionfruit syrup to drizzle on my yoghurt.
- 1 cup of water
- 2 cups of sugar
- 3 cups of passion fruit pulp
- Put the sugar and the water into a pot, stir over low heat until the sugar melts.
- Bring to the boil and simmer for 5 minutes.
- Add the passionfruit pulp, bring the syrup back to just below the boil and very gently simmer it for 3-5 minutes.
- Cool slightly then put the syrup into a food processor and pulse a few times to release the pulp from the seeds.
- Strain the syrup through a mouli, add back a scant teaspoon of the seeds. (You don’t have to do this but they look good.)
- Pour the syrup back into the pot and bring back to the just below the boil.
- Pour the syrup into sterilised jars and seal. Store in the refrigerator.
- Makes 3 cups.
The syrup should last several months in the refrigerator. If you do not intend to consume the syrup within this time or prefer to store it in your pantry then I have read, if you add ½ a teaspoon of citric acid to the syrup, you can store it for up to one year in your pantry. Once open, store in the refrigerator.
The boiling water method is not recommended for preserving passionfruit as passionfruit does not take well to extensive heat. The flavour is affected.
I made this recipe the other day (Renate gave me another bag of passionfruit). I followed the recipe exactly. How good does it look?
I have my own passionfruit vines now and have passionfruit galore. I have made 18 bottles this year. My passionfruit are a different variety so the syrup is a little darker but equally nice on my morning yoghurt.