Post #341182 by The Gnomon on Tue, Oct 30, 2007 9:35 AM

I haven't yet decided what to do with these...

...but as soon as they finish ripening (almost there as you can see), passion fruit syrup is a definite possibility. These fruits are yellow inside. I'll probably use one or two of them just as juice to go directly into drinks. The rest I might turn into syrup.

My recipe is very simple, but Scottes wouldn't like it cause he anal about measuring things. I make potions. I use pinches, dashes, handfuls, dustings, breaths, hails, bursts, and many other measures, most of which you won't find on any conversion scale.

Anyway, it's essentially passion fruit juice with as much high quality sugar stirred in (lately I'm on a turbinado kick) as it takes to reach the desired level of consistency and sweetness. Stir in a jigger of rum (I use Wray & Nephew White Overproof) and that's pretty much it. I don't like other flavors to interfere with the passion fruit except for the sugar. If I want to take the sugar flavor factor out as much as possible, I'll use a plain evaporated cane sugar.

I guess most people are accustomed to passion fruit syrup being red. As for red PF syrup, you can't go wrong with Aunty Lilikoi from Kauai. It's not expensive. You can order online.

I never tried Tessiere Passion Fruit Syrup, but before I had a steady supply of almond milk for making Emergency Orgeat, used to keep a supply of Tessiere Orgeat. It was one of the better store-bought brands I could find.

Spelling, of course.

[ Edited by: The Gnomon 2007-11-05 05:51 ]