Post #624873 by GentleHangman on Mon, Feb 13, 2012 10:27 AM

I use the frozen Passion Fruit pulp to make my own passion fruit syrup but I don't strain it - the tiny bits in the syrup adds an air of 'freshness' to whatever drink I'm making with it. I also make it with ready-prepared natural sugar syrup (cold) and mix them together in equal proportions and add a splash of Wray & Nephew overproof (to retard the nasties), bottle it and store in the fridge along with my honey mix, cinnamon sugar syrup, all-natural simple syrup, pommegranate syrup and orgeat.