or scroll for tips (and a little nostalgia).
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 passionfruit cordial.
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!
Nana Ling’s Passionfruit Cordial recipe
Keep scrolling for the tested and tweaked version.
- 12 passionfruit
- 2 teaspoons tartaric acid
- 2 1/2 cups caster sugar
- 2 cups water
- 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.