Passion Fruit Syrup Recipe
I combine fresh passion fruit pulp, maple syrup, and a touch of mezcal for a tropical mixer with bright acidity and subtle smokiness. I love how silky and smooth the texture becomes after steeping, making it ideal for cocktails, mocktails, and desserts. Once you have tried this, you will never go back to store-bought syrups again.
Servings: 6
Calories: 66kcal
Ingredients
- 1½ cups water
- 2-4 tablespoons maple syrup , can use agave nectar or honey too (see note)
- 1¼ cup passion fruit pulp with seeds , about 14-16 average sized ripe passion fruit
- ½ teaspoon turmeric
- dash black pepper
- 1-3 tablespoons Mezcal , optional for some smokiness (I used 2)
Instructions
- Add the water and sweetener to a pot. Bring to a boil, about 5 minutes. Boil over medium heat an additional 5 minutes.
- Meanwhile, clean out the pulp from the passion fruit.
- Remove from heat and add the pulp, turmeric and pepper. Mix around to incorporate.
- Allow to steep for 2-3 hours so the flavor gets infused.
- Strain over a mesh sieve into a glass jar, squeezing out the juice as you go. I save the pulp and seeds and freeze them into ice cubes to use in smoothies.
- Save and use with cocktails, over ice cream or mixed with water as a juice!
Notes
- My #1 Secret Tip for this passion fruit syrup recipe is to let the syrup steep fully before straining. Passion fruit has a naturally sharp acidity, and the resting time softens that edge while allowing the tropical flavor to become fuller and more rounded.
- Choose wrinkled fruit: I look for fruit with a slightly wrinkled skin since they are usually sweeter and juicier inside.
- Simmer gently: I keep the syrup at a gentle simmer after it has come to that initial boil. This ensures that the sweetener does not reduce too quickly.
- Strain twice: For extra smooth syrup, I sometimes strain the mixture a second time through a fine sieve or cheesecloth.
- Use sterilized glass jars: I prefer storing the syrup in glass jars that have been properly sterilized to keep the flavor fresher for longer, and extend the shelf life.
- Cool completely: Be sure to allow the syrup to cool before sealing the jar so condensation does not water it down.
- Save the pulp: I always keep the strained pulp and use it as a topping on things like my passionfruit cheesecake, or mix it through ice creams.
Nutrition
Serving: 0.25cup | Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 190mg | Fiber: 5g | Sugar: 10g