Passion Fruit Syrup

⭐ Why You’ll Love This Recipe 

With summer coming to a close, I’m in a frenzy of beachy, hot weather, tropical vacation vibes and tropical flavors inspiring my work. And there’s no juicy, tropical fruit that I love more than Hawaiian passion fruit (a.k.a lilikoi). With a gorgeous sunny hue and a flavor that is reminiscent of pineapple and kiwifruit, what’s not to love?

Last week I covered how to make homemade passionfruit purée, so this week we’re discovering new and exciting ways to put it to use. First up is this super versatile, deliciously simple recipe for passionfruit syrup!

It’s a ravishing addition to dozens of tropical cocktails, would be a lovely soak on any equatorially-inspired cakes, and just might be the best flavor for a homemade snow cone or ice cream around.

Made with just 3 ingredients (one of which is water) and all of 10 minutes of effort, this deeply flavorful twist on simple syrup is certain to give you all the juicy, fruity flavor you crave without any of the weird, artificially contrived flavors that commercially produced syrup makers use. REAL passion fruit syrup, you say? HOORAY!

Add passion fruit syrup with a bit of passion fruit pulp to a passion fruit cocktail, passionfruit juice, milk tea with tapioca pearls or any other tropical drinks of your choosing!

🍴Ingredients

As promised, you only need 3 easy ingredients to make homemade passion fruit syrup. Here’s your list:

• Water - For the best flavor, make sure to use filtered water here.
• Granulated Sugar - Plain white sugar will give you the truest passionfruit flavor, but you can feel free to experiment with molasses-y brown sugar, caramelly coconut sugar, or even sugar-free options like monkfruit or stevia.
• Passion Fruit Purée - Here in sunny California, I can get fresh passion fruit from January to November, so I almost always opt to make my own purée. That said, feel free to swap in a frozen substitute so long as it’s 100% fruit-based. You may be able to find one at your normal supermarket; if not, check your local international markets.

⏲️ Substitutions & Variations

While I think this super simple, fruit-forward lilikoi simple syrup recipe is quite perfect, there are a few ways to tweak it to your liking. Here are a few variations worth considering:

• Mango and/or Guava Passionfruit Syrup - Double (or triple) down on the tropical vibes of this syrup by adding mango and/or guava purée to the mix. YUM!
• Sugar-Free Passionfruit Syrup - While passion fruit does have naturally occurring sugars, you can make a syrup that is more appropriate for diabetics by cutting back on the added sugar. Monkfruit or stevia are the most natural options, but you can also use Splenda or erithritol if you prefer!

⚒️ Equipment

Making passion fruit simple syrup is not a complicated process, and you only need a few basic pieces of kitchen equipment. Here’s what to grab:

• Blender or Food Processor & Mesh Strainer - These are only required if you’re making homemade fruit purée. If you are using a frozen variety, you can skip these items.
• Heavy-Bottomed Small Saucepan  - Every kitchen needs a saucepan, and having a heavy bottom is an indication of quality. Thin pots and pans distribute heat unevenly, resulting in scorching. 
• Funnel & Squeeze Bottle - While these are optional, I highly recommend storing any of your simple syrup creations in squeeze bottles. It makes measuring out a jigger of syrup a neater task, and also makes soaking cakes or shaved ice cones much quicker. To ensure you get all the goodness into the bottle, a funnel is indispensable.

📖 Step by Step Instructions

Making the best passion fruit syrup is a simple task. Here’s how to do it:

Step 1: Make Passion Fruit Purée (optional). If you are using a store-bought version, skip ahead to step 2!

Step 2: Make Syrup. Make plain simple syrup using equal parts sugar and water - heating until the sugar just dissolves. Then, add the passion fruit purée and heat until *just* boiling before removing from heat and allowing to cool. 

Step 3: Store or Use. Pour into an airtight container and store in the fridge or freezer or use immediately in the recipe of your choice!

👩🏻‍🍳 Expert Tips

• For the brightest, purest passion fruit flavor, don’t overcook the syrup. Make the plain simple syrup first, then add the fruit purée and let the mix come to a quick boil before removing from heat.
• Simple syrups made with fresh fruit are quite a bit less shelf-stable than counterparts made without. I’d suggest using this simple syrup within a week or two if you’re keeping it in the fridge. It should last for upwards of 3 months in the freezer if you’d like to extend its life.
• You can also add about a tablespoon of alcohol like vodka or white rum to the purée to help it stay good for a little longer in the fridge.

💭 Recipe FAQs

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