Passionfruit has to be one of the most decadent flavours I can imagine. A smooth, sweet-citrus but floral flavour. Try making your own passionfruit syrup to take your desserts, pancakes and baking to ‘next level’ delicious. But be warned – it’s not going to last long!
I haven’t had much success growing my own passionfruit vines. I think where I live it gets too cold in winter and the frosts kill the plants before they get a chance to mature. But I do know where to find them growing on public walkways. They seem to do well climbing up trees that form a canopy to protect the plant. Harvesting them from this situation can be a bit of a challenge but it’s entertaining and so worth it. Even with just 5 or 6 fruit you can make enough passionfruit syrup to create the best pancake, ice-cream or cheesecake topping. It’s so simple to do, you’re going to love it!
Tools you may need to make your own Passionfruit Syrup
Saucepan/pot, measuring cups, wooden spoon, kitchen sieve, sterilized glass jar or bottle with lid.
Ingredients needed to make Passionfruit Syrup
Passionfruit – as many as you want to use, even if it’s just 5 or 6 fruit that’s enough for a serving.
Sugar – any kind of sugar you are happy to use. I like coconut sugar but white, brown, raw, even maple syrup will work. Just remember the darker the sugar the deeper colour the passionfruit syrup will be.
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How to make your own Passionfruit Syrup from scratch
Step One
Cut the ripe passionfruit in half and scoop out the ‘pulp’ and seeds. Using your measuring cup make a note of how much fruit you have, then transfer it into your pot. Measure out the equal amount of sugar to create a 1:1 (1-to-1) ratio of fruit to sugar. For example, if you have 1 cup of fruit pulp (incl. seeds) you will add 1 cup of sugar.
Step Two
Over a medium heat, slowly stir the fruit and sugar mixture with a wooden spoon until all the sugar has dissolved. Allow the mixture to gently simmer until it thickens slightly – approx. 5-10 minutes.
Step Three
Transfer the cooled syrup into a sterilized jar or bottle and seal the lid. Store in the fridge until required.
Step Four – optional
If you want to remove the seeds, use a sieve to separate them. This can be done as soon as it’s finished cooking or at the time of use. The seeds can be rather crunchy and may not be suitable for some recipes. Or, if you’re like me, you may want to control the placement of the seeds on top of your dessert 😉
Enjoy!
Make Your Own Passionfruit Syrup
Take your desserts, pancakes and baking to 'next level' delicious with this easy Passionfruit Syrup recipe. But be warned - it's not going to last long!
Ingredients
- 1:1 Ratio of fruit to sugar
- Passionfruit - as many as you want to use, even if it's just 5 or 6 fruit that's enough for a serving.
- Sugar - any kind of sugar you are happy to use. I like coconut sugar but white, brown, raw will all work.
Instructions
- Cut ripe passionfruit in half and scoop out the 'pulp' and seeds. Using your measuring cup make a note of how much fruit you have, then transfer it into your pot.
- Measure out the equal amount of sugar to create a 1:1 (1-to-1) ratio of fruit to sugar. For example, if you have 1 cup of fruit pulp (incl. seeds) you will add 1 cup of sugar.
- Over a medium heat, slowly stir the fruit and sugar mixture with a wooden spoon until all the sugar has dissolved. Allow the mixture to gently simmer until it thickens slightly - approx. 5-10 minutes.
- Transfer the cooled syrup into a sterilized jar or bottle and seal the lid. Store in the fridge until required.
- Optional - If you want to remove the seeds, use a sieve to separate them. This can be done as soon as it's finished cooking or at the time of use. The seeds can be rather crunchy and may not be suitable for some recipes. Or, if you're like me, you may want to control the placement of the seeds on top of your dessert.
