Bottling the magic of passionfruit pulp with your own Passionfruit Cordial means you can enjoy that magic tang with a little added fizz!
Mixed with soda water, my little family is going big-time crazy about Nana Ling's old-fashioned cordial recipe.
Why make it when you can buy it?
I know, I know, it's just so easy to pick up a bottle of passionfruit soft drink these days.
Why bother making your own?
Well, I have 5 reasons to make your own:
- It's super simple and quick.
- If you have a passionfruit vine that's producing more than you need it's a great way to use up 12 passionfruit at once.
- You can control your sugar intake by using less cordial when mixing with soda water.
- You know exactly what's in your cordial.
- The flavour. The FLAVOUR. Don't even try to compare it with store-bought stuff.
Have I managed to convince you yet?
Go on, give it a go! (And if you fall in love with homemade cordial, I've also got recipes for lemon, orange, elderflower, pomegranate and lime cordial.)
Nana Ling's Passionfruit Cordial recipe
I found this recipe in my great grandmother's handwritten recipe book. Keep scrolling for the tested and tweaked version in the recipe card at the end of this post.
Enjoying and storing your cordial
Your cordial should keep in the fridge for up to a few months.
It could also be bottled for shelf storage, though you will need to rely on your own research and knowledge of bottling and preserving.
Enjoy Passionfruit Cordial mixed with water or soda water, using 1 part cordial to 4 or 5 parts water. You can also use it in cocktails.
More passionfruit recipes
Here are some more favourite recipes to capture the magic of passionfruit pulp:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Passionfruit Cordial Recipe
Ingredients
- 12 passionfruit
- 2 teaspoons tartaric acid
- 2 ½ cups caster sugar
- 2 cups water
Instructions
- Scoop out passionfruit pulp into a bowl. Add tartaric acid and stir to combine.
- Add sugar and water to a saucepan and stir over medium-high heat until the sugar dissolves and the mixture is clear. This should take about 5 minutes and the mixture shouldn't boil.
- Pour sugar mixture over passionfruit pulp and leave for 15 minutes.
- Strain mixture to remove seeds and bottle.
- Allow to cool and store in the fridge. You should also be able to store it unopened in the pantry for up to 12 months.
- Enjoy mixed with water or soda water, using 1 part cordial and 3 or 4 parts water.
Notes
- In Australia, tartaric acid is stocked at IGA and Foodworks stores rather than the larger supermarkets.
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