This makes a bottle of deep orange syrup with a sharp passion fruit aroma, ready for mixing drinks. The difficulty is the straining, since a careless job leaves seeds in the syrup and it spoils faster.
The pulp goes through a sieve several times, with about 200ml water added each round and pressed through to draw out all the juice. Skimming the foam regularly while it cooks keeps the syrup clear.
This batch weighs about 1.9kg, at roughly 57 calories per 100g. Keep the syrup in the fridge, and a few spoonfuls with water and ice make a glass.
Method
Wash 1kg passion fruit, cut them in half and scoop the pulp into a bowl with a spoon.
Strain the pulp through a sieve, pressing with a spoon so the juice runs through.
Put the remaining pulp in another bowl, add about 200ml water, stir and strain again. Repeat 2 to 3 times until you have about 500ml of juice and only seeds are left.
Put the juice and 450g kOBE Monk Fruit Blend in a pot and stir until it dissolves.
Set the pot over low heat, stirring, boil for about 5 minutes, then turn off the heat and let it cool completely.
Tips
Skim the foam regularly while it cooks, which keeps the syrup clear and helps it keep longer.
This syrup is quite sweet, so dilute it with water and ice when serving.
Blending the pulp with 500ml water on low for 10 seconds and then straining is a faster way to get the juice.
Tasting too early reads flat because the kOBE Monk Fruit Blend has not dissolved, so wait 5 minutes and taste again.
Boil for exactly 5 minutes and then take the pot off, since longer cooking drives off the fresh passion fruit aroma.
Let the syrup cool completely before pouring it into a sealed glass bottle.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.