Passionfruit Syrup Food

PASSIONFRUIT SYRUP

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.

PASSION FRUIT SYRUP

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, CRANBERRY & GIN SYRUP

Steps:

• Place cranberry juice& sugar in a medium saucepan.
• Bring to boil, stirring occasionally, reduce heat and simmer for 15 minutes or until syrup thickens.
• Remove from heat; cool.
• Stir in passionfruit pulp and gin.
• Pour mixture into sterilised bottles and seal.
• To serve, pour syrup into chilled glasses& top up with Champagne, soda or sparking mineral water.
• Alternatively, serve over a glass of crushed ice.
• Or, even poured over ice cream.
• NOTE: To sterilise jars or bottles, place in 150degree over for 30 minutes.
• Use Immediately.
• Boil lids or rinse in boiling water.