PASSION FRUIT SYRUP
Provided by Allen Susser
Categories Sauce Dessert Low Fat Vegetarian Summer Chill Vegan Passion Fruit Simmer Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)
PASSIONFRUIT SYRUP
Make and share this Passionfruit Syrup recipe from Food.com.
Provided by JustJanS
Categories Punch Beverage
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put water and sugar into saucepan and boil for 5 minutes.
- Add the passionfruit pulp, lemon juice and tartaric acid.
- Boil for another 3 minutes then take off heat.
- Strain out seeds and pulp, and pour the mixture into a clean bottle.
- Keep the bottle of sauce in the refrigerator and use it within a month.
Nutrition Facts : Calories 900.2, Fat 0.8, SaturatedFat 0.1, Sodium 35.9, Carbohydrate 231.6, Fiber 12.5, Sugar 214.2, Protein 2.8
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- In a small saucepan, bring water and sugar to a boil. Stir until the sugar is dissolved and remove from heat.
- Cut the passion fruit in half and scoop the seeds into the sugar water (simple syrup). Stir and let the passion fruit steep in the simple syrup for about 2 hours.
- Place a fine mesh sieve over a glass measuring cup and pour the contents of the saucepan through the sieve. Do not press on the seeds -- you want the simple syrup to be clear and if you press, it can become cloudy.
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