Post #285024 by Melintur on Mon, Feb 12, 2007 9:23 AM

I follow KuKuAhu's method for producing syrup most of the year when actual passion fruits are out of season.

If you have the gumption, and you see that passion fruits are in season and at your local market, may I suggest this method (the flavor from fresh fruits is AMAZING and Deep - you've got to try it at least once).

Software:

8-10 Passion Fruits
2 Cups Sugar
1 Cup Water
2 oz Rum (for preservative)
Hardware:

Metal Mesh Sieve
Bowl (with pouring spout if available: I use a pyrex 48-cup measuring bowl w/spout.)
Spoon
Knife (serrated)

Method:

Place sieve over Bowl.
Cut each Passion fruit in half lengthwise, scoop out the 'guts' and seeds into the sieve.
Using your spoon, press/rub the (gross, slimy) 'guts' and seeds against the metal mesh. The juice/nectar should seep through and land in your bowl.
When you are tired of rubbing/pressing, place the contraption to the side while you prepare your simple syrup.
Prepare simple syrup as normal (not included here, cause if you're going to make this recipe, you know how to do your simple syrup blindfolded).
Right after the syrup boils and you remove it from the heat, Add the Passion fruit nectar from the bowl into the syrup and stir well.
Add your rum (if you like) to preserve.
Discard the spent slime and seeds from the sieve.

This method is quite pricey - Passion Fruits are not the cheapest fruit you can find, and the amount of juice/nectar they release is not great.

However, for that special cocktail on that special occasion you can't go wrong with the real deal hand-made.

-=C