Post #749415 by dfpratt09 on Tue, Aug 18, 2015 12:07 PM

So, I'm wondering what people's take on Perfect Puree's passionfruit concentrate is?
It's what I've been using, and generally the only thing I see people saying is that it's expensive, but I think that might be a misnomer. It's $25 a jar, for 30 oz by weight, but it's a 200% concentrate. This means that if you add 30 oz of water by weight you have standard passion fruit juice. So, a 60 oz jar is $25. The question I'm having with it is how much sugar should be in a passionfruit syrup? Perfect Puree's concentrate once diluted contains 7g of sugar for every 56g of juice, or 12.5% sugar content. BG Reynolds Passionfruit Syrup contains 17g of sugar per ounce or 56.6% sugar content, Monin Passionfruit contains 24g of sugar per ounce, or 80% sugar content. Should I be making a true 1:1 syrup then, or one slightly higher like BG Reynolds, or much higher like Monin?
If I do want a true 1:1 then I should be using 87.5g of sugar per every 100g of Perfect Puree Passionfruit juice (diluted concentrate), making the final sugar content 50%.

Thoughts?

[ Edited by: dfpratt09 2015-08-18 12:08 ]