Passionfruit Syrup

Passionfruit Syrup is a versatile gem – drizzle it over ice cream, pancakes or waffles, mix it into sparkling water for a refreshing drink or use it as the base for a tropical cocktail. Make it up in minutes and say cheers to this sweet and tangy syrup.

Jump to:

• Ingredient notes
• Instructions
• Storing and enjoying your passionfruit syrup
• More passionfruit magic
• Passionfruit Syrup Recipe

Ingredient notes

Although fresh passionfruit pulp is the ideal ingredient when making passionfruit syrup, you can use tinned passionfruit pulp if that's all you have available.

You'll also need caster sugar (superfine sugar) and water.

See recipe card at the end of this post for quantities.

Instructions

Start by placing all the ingredients in a saucepan (see image 1).

Heat gently over low heat, stirring, until the sugar has dissolved. Bring to the boil (see image 2) and then simmer, uncovered, for about 7 minutes or until the mixture starts to thicken a little and look glossy.

Strain the mixture to remove the seeds (see images 3 and 4).

Bottle the syrup immediately, allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes).

Storing and enjoying your passionfruit syrup

The syrup should last in the fridge for a few weeks.

It's sure to disappear before that, though! There are so many ways to enjoy your syrup. Use it in cocktails and mocktails, add it to a smoothie or drizzle it over ice cream or yoghurt.

More passionfruit magic

There's a whole collection of passionfruit recipes to explore or jump straight to these favourites:

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