Passionfruit Syrup

Posted on 28 February 2012 by Glenda

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.

Passionfruit Syrup

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.

Perfect on yoghurt or served with ice cream.

2013 Update

I made this recipe the other day (Renate gave me another bag of passionfruit). I followed the recipe exactly. How good does it look?

2015 Update

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.

47 thoughts on “Passionfruit Syrup”

Shirley on 19 January 2020 at 17:27 said:

Cannot wait to make Passionfruit syrup, just wondering I need to make a lot of bottled syrup can I just triple the recipe amount and cook it the same in pot

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- Glenda on 19 January 2020 at 21:52 said:
  
  Hi Shirley. Absolutely, I have done exactly that.
  
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  - Shirley on 20 January 2020 at 06:59 said:
    
    Hi Glenda, I’m still learning would I also triple the citric acid as well please, just want to make it right
    
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    - Glenda on 20 January 2020 at 07:35 said:
      
      Hi Shirley. I don’t use any citric acid.
      
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      - Shirley on 20 January 2020 at 07:54 said:
        
        Okay thank you, just making the shelf life last longer, not that it will last long anyway , thank you again, love your site.
        
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        Glenda on 20 January 2020 at 11:03 said:
        
        I find that if stored unopened in sterilised jars, it will be perfect for a year or so.
        
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Sara on 2 August 2018 at 19:35 said:

Enjoyed reading your article .is there any way I can preserve passion fruit pulp without sugar.

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- Glenda on 2 August 2018 at 19:59 said:
  
  Hi Sara, the only way I know of is to freeze it.
  
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Pam fishlock on 14 June 2018 at 08:42 said:

Glad I could finally find recipe for syrup

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- Glenda on 3 July 2018 at 23:38 said:
  
  Hi Pam, good to be of service 🙂
  
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TIffany on 13 May 2018 at 04:19 said:

I have a lot of passion fruit pulp from last year in the freezer and I would love to make this syrup. My passion pulp has a lot more seeds in it. Can I just use the concentrate in place of the pulp?

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- Glenda on 13 May 2018 at 09:17 said:
  
  Hi Tiffany, I am not sure I know what you mean by “concentrate”. If you mean something commercial, I would not use it. This recipe uses passionfruit pulp. The seeds are sifted out and then a few are returned, primarily for cosmetic purposes. The pulp you have in the freezer will do just fine.
  
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Rita on 25 February 2018 at 08:28 said:

I just made some syrup. I did it almost exactly. I just added the juice of one lemon. It turned out spectacularly but it didn’t make a lot. Just 3 little jars. I’ll have to make a lot of batches. I have soooooo many passionfruit!

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- Glenda on 25 February 2018 at 10:39 said:
  
  Hi Rita. Thanks for leaving a comment. I usually get about three cups. I wonder why you got so little. Maybe I get more of the pulp because I use an electric mouli. Btw I also make passionfruit jam. You might want to try that too.
  
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Lynne Anderson on 19 June 2017 at 14:55 said:

Hi from nambucca heads nsw .. I have lots of Panama red passion fruit so will make your syrup recipe .. wondering if you have used raw sugar before and is it as good as white sugar .. thanks Lynne

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- Glenda on 19 June 2017 at 15:56 said:
  
  Hi Lynne, No, I have only ever used processed sugar. Regards Glenda
  
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Julie Stevenson on 25 March 2017 at 09:34 said:

Great recipe
Just made a batch and love the taste
Will be use this recipe all the time now
I am from the sunshine coast in Queensland Australia
Julie

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- Glenda on 25 March 2017 at 11:04 said:
  
  Hi Julie. It is perfect for yoghurt, ice cream and smoothies. All the best.
  
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kennethmullins2016 on 12 October 2016 at 10:44 said:

Hi. I had been told that passion fruit would not thrive here in Missouri USA. I am pleased to say that mine are producing a huge amount this year. It is the first year they have as this it our 3rd year having them. I use the leaves for tea that is just as relaxing as chamomile, and now (thanks to your blog) I have syrup in the fridge and will soon have preserves to store up. I just wanted to say my wife and I use honey from our bees as sweetener. Try it, it’s very good. We try to be as self sufficient as possible on our 60 acre place. This adds to the whole very nicely. Thanks for the information.

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- Glenda on 12 October 2016 at 11:53 said:
  
  Hi Ken, Thanks for stopping by and commenting. The syrup lasts ages unopened, at least one year, so make lots. Have you tried the passionfruit jam I made? That is also very popular? And do try the passionfruit tart. Everyone loves it.
  
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  - Kenneth on 13 October 2016 at 08:53 said:
    
    Yes, We should have enough to make a batch of preserves in a couple of weeks. I was wondering how long our syrup would keep. Thank you for answering my question before I asked:-) I wonder if my using honey as sweetener will slightly extend that. Honey is a natural preservative as I’m sure you know. I do plan to try the tart as well. We have found that strawberry and banana smoothies are great with the addition of passion fruit. I’m having fun with them.
    
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    - Glenda on 13 October 2016 at 15:09 said:
      
      Hi Ken, I have a cool room and I have unopened syrup that is 18 months old and it is perfect. Obviously, once open it must be kept in a fridge and used within a reasonable time. I am sorry I have no idea about the life of the syrup with honey rather than syrup. As you know, it is the sugar and acid that acts as the preservative so depending on how much you used it should be ok. I make banana and passionfruit syrup smoothies for breakfast. It is also very good with mangoes.
      
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Jo on 19 March 2016 at 09:47 said:

Hi, just found this, thank you. Just a hint (you may know this already) you can blitz the passionfruit before adding to the syrup it is a lot easier to strain. regards

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- Glenda on 19 March 2016 at 15:30 said:
  
  Hi Jo, I do put the pulp into a food processor and pulse a couple of times to release the seeds. Is this what you mean?
  
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Anonymous on 5 January 2014 at 08:38 said:

Thanks for sharing, I discovered your page when searching for ways to use my excess passionfruit. I will use the syrup recipe but was also looking for something with little added sugar.My vine is not at the end of a drain but rather over a beloved pet dog’s grave – and growing rampant. Dear old Mindy continues to give even from the grave! Coleta.

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- Glenda on 5 January 2014 at 14:34 said:
  
  Hi Coleta That is lovely that you have grown your passionfruit over Mindy. Every time you eat one, I bet you think of her. BTW My mum used to have a little silky terrier called Mindy.
  
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Kerry-Anne Milne on 29 October 2013 at 18:31 said:

Hi there only just found your page. Just wondered if you keep this syrup in the fridge or is it sealed and in your pantry?

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- Glenda on 29 October 2013 at 20:29 said:
  
  Hi Kerry-Anne. I keep mine in the fridge and it lasts for months and months. I don’t bother adding the citric acid as I know I will use all I make within 6 months or so. If you want to keep it in the pantry, or keep it for more than one year, I would add a bit of citric acid.
  
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Trish & Carol on 16 March 2012 at 12:30 said:

This is very cool web site! Looking forward to viewing some interesting dishes…

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- Glenda on 16 March 2012 at 13:04 said:
  
  Hi Trish & Carol
  Carol, glad you are up and walking. Glad you like it.
  
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Fleur on 13 March 2012 at 12:56 said:

Mum asked me today for a recipe for passionfruit syrup. In the same conversation she mentioned you had set up this blog. Guess who will be cooking this for 40 people on Sunday and its not me… Love the website, its fantastic.

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- Glenda on 13 March 2012 at 13:50 said:
  
  Hi Fleur – Lucky mum. Looking forward to the wedding – I have a new outfit and all …
  
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Gail Neindorf on 2 March 2012 at 12:55 said:

The passionfruit syrup looks great, but I’m not too sure about those grundies!!
I wonder who they belong too!!!
Gail

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- pfgarden on 2 March 2012 at 13:28 said:
  
  The big ones are mine, of course! The little ones belong to Maus.
  
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Steve on 2 March 2012 at 01:42 said:

Looks promising. Looking forward to following!
Steve

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- pfgarden on 2 March 2012 at 06:55 said:
  
  Thanks Steve. Early days…
  
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pfgarden on 1 March 2012 at 14:15 said:

Next time you visit which I hope will be soon

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Emily on 1 March 2012 at 14:11 said:

Sounds lovely! When can I try some?
Emily

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