Post #759097 by mikehooker on Sat, Feb 13, 2016 10:41 PM

I made another batch of passion fruit syrup the other night, this time using a 2:1:1 ratio and it may be my favorite yet. I boiled down 2 parts sugar to one part water to make a rich sugar syrup, then added 1 part passion fruit pulp and let it simmer for around 10 minutes, took it off the heat, then double strained and bottled when it was cool. This is a slightly thinner consistency than Hayward's 2:1:1/2 recipe but the passion fruit really sings with these proportions. Having recently compared a cold vs boiled process and finding that the heat adds a little sourness to the syrup, I decided to add the pulp after the sugar was dissolved and stopped bubbling. Whether or not that has any real impact I don't know but it turned out great.