"Don't be afraid to go out on a limb. That's where the fruit is." — H. Jackson Brown
|Ripe passion fruit are pitted on the skin.
|This passion flower was photographed by me in my yard. This variety does not produce fruit.
One 2 quart saucepan
a fine mesh sieve
bowl for cooked syrup
bowl for ice bath
|Michelle cuts the ripe passion fruit in half.
1 cup white sugar
1 cup filtered water
1.5 cups fresh passion fruit pulp with the seeds (about 10 large passion fruit)
ice bath for cooling the syrup quickly
In a large saucepan combine the sugar and water and allow to come to a boil. Boil the water and sugar together on low heat for five minutes. Add the passion fruit pulp and simmer for one minute. The short cooking time for the pulp is necessary to preserve the delicate and complex flavor of the passion fruit. After one minute remove the saucepan from the heat and pour the mixture into a fresh bowl. Place the bowl with the passion fruit mixture over an ice bath and stir until cooled. After the mixture is cooled, place a fine mesh sieve over a bowl to collect the strained mixture. Press the mixture and the seeds to extract as much liquid as possible. Discard the seeds, and pour the syrup into a container. Keep in the refrigerator until ready to use. The syrup should last up to one month in refrigeration and can be frozen if desired.
|The finished passion fruit syrup.
|Passion fruit syrup is used to make the famous Hurricane cocktail.