Bright, sweet, and simply begging to be put in a Tiki cocktail, my simple recipe for Passion Fruit Syrup will totally transform your bar. Rather than buying pre-made Monin syrups that are loaded with artificial ingredients, this all-natural, tropical spin on simple syrup is made with just fruit, sugar, and water for the freshest tasting lilikoi syrup you’ve ever tried.
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About This Recipe
With summer coming to a close, I’m in a frenzy of beachy, hot weather, tropical vacation vibes 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 cocktails, would be a lovely soak on any equatorially-inspired cakes, and just might be the best flavor for a homemade snow cone 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!
Ingredients & Substitutions
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.
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.
How To Make Passion Fruit Syrup
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. 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!
Optional 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!
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.
Frequently Asked Questions
Yes! Once it has cooled to room temperature, best practices suggest keeping it chilled to prevent spoilage. It should last 1-2 weeks if kept in the fridge.
This tasty tropical syrup can be used for making cocktails or mocktails, sweetening iced tea, soaking cakes, making homemade sno-cones, or serving with breakfast foods like french toast or waffles.
While some companies might brand their products using the terms interchangeably, no, they are not the same. Passion fruit purée is made from just one ingredient: passionfruit. To turn it into a syrup, you’ll need to add sugar and water.
More Passion Fruit Recipes
As always, I love seeing your creations and hearing from you! If you try this recipe for Passion Fruit Syrup, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Passion Fruit Syrup
Equipment
- Blender or Food Processor & Fine Mesh Sieve
- Heavy-Bottomed Saucepan
- Funnel & Squirt Bottle
Ingredients
- ½ cup Water
- ½ cup Granulated sugar
- ⅓ cup Passion Fruit Puree
Instructions
- Add the water and sugar into a saucepan and heat until the sugar has dissolved. Then, add the passion fruit puree and heat allow to boil for a few moments before removing from heat and allowing to cool.½ cup Water, ½ cup Granulated sugar, ⅓ cup Passion Fruit Puree
- Pour into an airtight container and store in the fridge or freezer or use immediately in the recipe of your choice!
Video
Notes
- 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.
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