The perils of passion fruit - Tiki Drinks and Food

G Greg_D_R Member Joined: Apr 22, 2011 Posts: 143	G Greg_D_R Posted posted on Wed, Jul 2, 2014 9:41 PM Here's my first time making passion fruit syrup. I don't know if this is the correct strength or thickness, but it damn sure tastes good. The frozen passion fruit pulp came from Global Foods International Market in Kirkwood, MO. I used 2 of the 4 packets of Goya frozen passion fruit pulp. 7oz pulp, 7oz turbinado sugar (Sugar in the Raw), 5oz water Dump it all in a pan. Mmmmm! Let it get to a fast simmer on high-medium heat. Stir it with a spreader. I guess you can strain it. Or you could just pour it on ice cream. Or pancakes. Or in your mouth. Yeah, that sugary pulp does not taste at all like heaven in a spoon, either. Nope. I ended up with a little over 12 ounces of strained syrup. Since I used turbinado, there is a little more molasses in it, so a warmer flavor, and darker color. [ Edited by: Greg_D_R 2014-07-02 22:19 ]

Here's my first time making passion fruit syrup. I don't know if this is the correct strength or thickness, but it damn sure tastes good.

The frozen passion fruit pulp came from Global Foods International Market in Kirkwood, MO. I used 2 of the 4 packets of Goya frozen passion fruit pulp. 7oz pulp, 7oz turbinado sugar (Sugar in the Raw), 5oz water

Dump it all in a pan. Mmmmm!

Let it get to a fast simmer on high-medium heat. Stir it with a spreader.

I guess you can strain it. Or you could just pour it on ice cream. Or pancakes. Or in your mouth. Yeah, that sugary pulp does not taste at all like heaven in a spoon, either. Nope.

I ended up with a little over 12 ounces of strained syrup. Since I used turbinado, there is a little more molasses in it, so a warmer flavor, and darker color.

[ Edited by: Greg_D_R 2014-07-02 22:19 ]

Post #721584 by Greg_D_R on Wed, Jul 2, 2014 9:41 PM