Post #263109 by KuKuAhu on Fri, Oct 27, 2006 3:08 PM

The "double strength" thing is just marketing label jargon for "extra good" I suspect.

Pab, you sell yourself short. Best drink I've had this month came from your punchbowl.

Passion fruit syrup is so easy to make it is almost criminal to bother ordering it. And it turns out with a very good passion fruit flavor and no artificial nonsense. I hesistate to call what I make a recipe, as it just uses off the shelf ingredients and a soup pot, but..

Anyone can make it, the cost is cheap, the passion fruit content is higher, and I have yet to find a recipe that calls for it in which home brew syrup has made a negative or even terribly noticeable difference.

Buy some passion fruit juice (nectar even if you find it). Make note of the ingredients, as it is often 25% passion and the rest is either water and sugar or white grape juice (aka water and sugar). The better the percentage, the less you need, but it really does not matter.

I use a typical carton packed brand with 25% passion and the rest white grape. I boil the contents of the carton in a pot on med high until it reduced by one third. I measure this out and add one 1/2 pound ordinary white sugar (of course Maui Brand blonde Hawaiian sugar is my prefered thickener. Use it if you can find it) per one cup of reduced liquid. Cook this on med high stirring all the while until the sugar is disolved. Add some white rum to preserve it if you like (I do), maybe 4 oz per fifth.

Bottle in empty rum bottles while hot (over the sink). Cap when cool to touch. Store in the fridge. Keeps for ages with the rum in it, but you may wish to toss it in six months and make more. If it goes bubbly, fizzy, or foamy in the bottle after lengthy storage, toss it out.

If you really wish to keep a large batch, just practice canning techniques post production and you should be able to bottle it in such a way as to keep it indefinitely.

Ahu