How to make Passion fruit syrup | Giovanni Ceccarelli

How to make Passion fruit syrup

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In this post I’ll be explaining how to make the fruit of passion (maracuja) syrup.

It’s one of my favorite syrups, perfect in a Don Special Daiquiri or in fruit-based drinks, both alcoholic and non-alcoholic. It has a sweet-acidic taste and a very strong aroma.

Before starting, I suggest you read the article I wrote in BarTales (click here, page 64 . – italian language) because, before making any homemade preparation, you need to know the ingredients used.

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Buy purple passion fruit; they’re easier to find, less expensive, less acidic and much more flavourful than yellow ones (which are called also maracuja).

Cut them in two (beware of the juice!) and, with a spoon, empty them inside a fine mesh strainer.
Using the back of the spoon, work the pulp against the walls of the strainer: in this way, with a bit of patience, you can separate the pulp from the seeds (don’t throw them away, we’ll be needing them!).

Weigh the liquid obtained (1), add an equal amount of white granulated sugar and mix until it is completely dissolved (2). Now measure, using a graduated container, the liquid obtained and add an equal amount, in volume, of liquid sugar 2:1 (3). For example, if you got 100ml of juice-sugar blend, add 100ml of liquid sugar 2:1.

If you don’t know how to prepare liquid sugar or you don’t know what it is, click here.

Using an immersion blender, be careful not to create any foam (so don’t blend at the surface), then mix everything.

At this point the syrup could already be used, but the taste is not strong enough.

Don’t despair. Remember the seeds we put to one side?
Place them inside the syrup, cover using transparent film, and let it rest in the fridge for 12 hours (4). After which, filter the liquid (without the seeds) in a squeezer (5)!

The syrup is ready!

Now I’ll explain why I prepare it this way!

The passion fruit is an expensive fruit but has little juice and as a result, if we were to add granular sugar directly to the juice, enough to get a 2:1 syrup, we would get a really poor yield at a very high cost.

However, if we add liquid sugar directly to the fruit juice, the syrup would no longer be within our safety limits (62-66.7% brix), this is why, before adding the juice to the liquid sugar, I dissolve it inside the grain sugar. In this way, the % of sugar in the finished syrup reaches 62%. However, to be sure, you need to use a refractometer and eventually add a bit of refined sugar up to the % of sugar required.

When the liquid sugar is added, the juice is diluted and the flavour becomes less strong. I solved this problem by macerating the seeds (along with a little bit of pulp) for 12 hours inside the syrup. Taste it, before and after, you’ll definitely note the difference!

I’d like to remind you that what you’ve just made is a flavoured syrup, so it’s primary purpose is to sweeten yet, in this case, it also provides the passion fruit’s taste and aroma.

I consider the 2:1 ratio appropriate for this because, even in small quantities, is an excellent flavour regulator.

I recommend using the syrup within 3-4 days maximum.

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Happy mixing,
Giovanni

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