Passionfruit Syrup

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

This syrup is wonderful to serve with fruit or ice-cream or to boost the passionfruit flavour in a dessert.


  • 300 g castor sugar
  • 100 ml water
  • 250 ml


  1. Bring the castor sugar and water to a boil in a stainless steel saucepan and cook without stirring over a high heat until a pale caramel forms. Add the passionfruit juice, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and stir in the pulp from the passionfruit.
  2. Pour the syrup into a stainless steel bowl to stop the cooking process