Passionfruit Syrup Recipe
Easy to make, this syrup is a versatile gem - drizzle it over ice cream or pancakes, mix it into sparkling water for a refreshing summer drink or use it as the base for a tropical cocktail.
Servings: 6 servings
Calories: 83kcal
Ingredients
- ½ cup passionfruit pulp (125 ml) (about 8 large passionfruit)
- ½ cup caster sugar (superfine sugar) (110 grams)
- ½ cup water (125ml)
Instructions
- Place all ingredients in a saucepan.
- Heat gently over low heat, stirring, until the sugar has dissolved. Bring to the boil and then simmer, uncovered, for 7 minutes or until the mixture starts to thicken a little and look glossy.
- Strain the mixture to remove the seeds.
- Bottle syrup immediately, allow to cool and then store in fridge (or on pantry shelf until opened if you follow your own canning processes).
Notes
Storing:
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).
The syrup should last in the fridge for a few weeks.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 83kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 69mg | Fiber: 2g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.3mg