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Tiki Central Forums » » Tiki Drinks and Food » » passion fruit syrup vs. passion fruit juice
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passion fruit syrup vs. passion fruit juice
Melintur
Tiki Socialite

Joined: Mar 23, 2002
Posts: 306
From: Portland, OR
Posted: 2007-02-12 09:23 am   Permalink

I follow KuKuAhu's method for producing syrup most of the year when actual passion fruits are out of season.

If you have the gumption, and you see that passion fruits are in season and at your local market, may I suggest this method (the flavor from fresh fruits is AMAZING and Deep - you've got to try it at least once).

Software:
---------
8-10 Passion Fruits
2 Cups Sugar
1 Cup Water
2 oz Rum (for preservative)
Hardware:
---------
Metal Mesh Sieve
Bowl (with pouring spout if available: I use a pyrex 48-cup measuring bowl w/spout.)
Spoon
Knife (serrated)

Method:
-------

Place sieve over Bowl.
Cut each Passion fruit in half lengthwise, scoop out the 'guts' and seeds into the sieve.
Using your spoon, press/rub the (gross, slimy) 'guts' and seeds against the metal mesh. The juice/nectar should seep through and land in your bowl.
When you are tired of rubbing/pressing, place the contraption to the side while you prepare your simple syrup.
Prepare simple syrup as normal (not included here, cause if you're going to make this recipe, you know how to do your simple syrup blindfolded).
Right after the syrup boils and you remove it from the heat, Add the Passion fruit nectar from the bowl into the syrup and stir well.
Add your rum (if you like) to preserve.
Discard the spent slime and seeds from the sieve.

-----------

This method is quite pricey - Passion Fruits are not the cheapest fruit you can find, and the amount of juice/nectar they release is not great.

However, for that special cocktail on that special occasion you can't go wrong with the real deal hand-made.

-=C

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Colonel Tiki's Drinks
====
TIKI KON 2012: Ten Year Tour! AUG 3-5, 2012: Portland, OR


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GentleHangman
Grand Member (6 years)  

Joined: Jun 23, 2006
Posts: 463
From: Stuart, Florida
Posted: 2007-02-14 11:41 am   Permalink

I finally found Goya brand Passion Fruit Tropical beverage whose ingredients are, in order: Water, Sugar, Passion Fruit Pulp, Citric Acid, Ascorbic Acid(Vitamin C) and Acacia Gum.
I think I'll try pappythesailor's final version . . . as soon as I read here his verdict on how it turned out. Evidently, my local Winn-Dixie always had the Passion Fruit Juice . . . but displayed it Spanish-Label Out. How was I supposed to know what 'Maracuya' was? I guess it's part of MY job as a customer to rotate Goya labels occasionally until I can understand them. Sort of like having to "Press '1'" for English . . . And, never having seen an actual Passion Fruit I didn't recognize it on the label. But that's all changed now . . . now I'm Edgemacated!

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paradisiac
Member

Joined: Jan 26, 2007
Posts: 4
From: Boise, Idaho
Posted: 2007-02-15 09:22 am   Permalink

We use perfect puree's passion fruit. 100% passion fruit concentrate. It's culinary grade so it's a bit spendy. I have several restaurants and use a lot of their products. I can get more info if you want. It's the best I can find. www.perfectpuree.com Other than using fresh fruit I would love to know if there is something better. Love the recipes you have worked up, lot's of passion!


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TraderPeg
Tiki Centralite

Joined: Aug 10, 2006
Posts: 91
From: Haunted Hudson Valley
Posted: 2007-02-15 5:07 pm   Permalink

Hangman, I've been kicking around every gourmet shop and supermarket in town and I still haven't found any passion fruit juice or nectar to make my own syrup. Completely frantic now to make a proper Don the Beachcomber Zombie, I finally used the very Goya product you mentioned. I followed Beachbum's recipe but instead of one ounce of passion fruit syrup, I used two ounces of the Goya passion fruit beverage.

The Zombies were great, and so different from what I expected (a super-boozy drunkfest). The balance of ingredients in this recipe is so perfect that the rums never overpower the fruits and the passion fruit steps up with a lovely zing.

I made them using my IKEA Groggy ice crusher for the first time and the crushed ice really made a difference, too, so pleasant and frosty.


 
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TraderPeg
Tiki Centralite

Joined: Aug 10, 2006
Posts: 91
From: Haunted Hudson Valley
Posted: 2007-02-17 07:49 am   Permalink

Status Report:

As of right now TV's website does not actually have the food ordering capability -- when you click there, you get the "Under Construction" non-entity.

I ordered their Orgeat from there a long while ago and the fifth-sized bottle has been lasting me well, but with our Mai Tai consumption lately, I will need to order again. And I still want the passionfruit syrup. Has anyone been able to order through TV's phone line? When I call it doesn't seem to go anywhere that sounds like customer service.

On the other hand, I put an order through Surfa's website (www.surfasonline.com) and they were great -- fast, efficient and reasonable prices. They have the Fee Brothers line, if, like me, you also do the vintage cocktails and need the bitters, falernum, etc. Their Asian products include coconut milk powder which I'm going to play with. But they only have the Monin syrups which I've been told are contra-indicated.


 
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GentleHangman
Grand Member (6 years)  

Joined: Jun 23, 2006
Posts: 463
From: Stuart, Florida
Posted: 2007-02-18 09:46 am   Permalink

About a month ago I 'stocked up' on Torani Orgeat(3 bottles) and ordered one bottle of their Passion Fruit Syrup - just to try. I've experienced the same problems with the TV website - so I get my syrups on-line from http://www.marlowescoffee.com when I need them and make my own 'Rock Candy Syrup'. Have yet to attempt Pappy's recipe . . . but I have all the makings . . . just need to find the time.



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[ This Message was edited by: GentleHangman 2007-02-18 09:46 ]


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Mytah
Tiki Centralite

Joined: Jan 17, 2007
Posts: 13
From: Pensacola, FL.
Posted: 2007-02-19 2:15 pm   Permalink

I've recently contacted TV about thier defunct web pages and these are the replies I recieved.
Quote:


It is temporarily closed while we design a new shopping cart. You can order by phone.


Regards,

Gail Barber
Customer Service
Trader Vic’s Gourmet
(877) 762-4824 x 221

The website should be back soon. I only have a rough list of the products – I can fax it to you if you will give me your fax number.

Thanks,
Gail







 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-02-19 3:38 pm   Permalink

I just finished making 2 batches of Passion Fruit Syrup using a couple brands of "Passion Fruit Nectar." I must state that I have *never* had passion fruit syrup of any kind, but I knew I wanted some for Tiki drinks. I proceeded with the thought that if it tastes good then it is good. So don't consider me an expert on passion fruit syrup.



The first I tried was Looza Passion Fruit Nectar, which comes in a tall, 1-liter bottle. This is a product of Belgium, and the ingredients are: water, concentrated passion fruit juice and sugar. It's 25% juice. I got it at a local specialty food store for $2.98. You can see a bottle
here.

I actually purchased this several weeks ago, and by last night it had settled. That is, the bottom 1/3 was a sediment of sorts, while that top 2/3 looked kinda like a slightly dark but clear juice. I figured that the bottom "sediment" was all the passion fruit juice while the top was the added sugar water, so I carefully siphoned off the top half leaving the sediment portion.

Then I shook the sediment side, and tasted the two. I made the right choice - the top juice was quite artificial-tasting, while the sediment portion over-flowed with taste and tasted much less artificial. I really should have siphoned off ALL of the juice portion, leaving just the potent sediment. Oh well, live and learn. I did throw out the "juice" half, though it might have made for a fruity sugar syrup. Yeah, I should have saved it.

I heated this slightly in a pan, and added 2 cups of Domino table sugar. I then raised the flame to simmer it to reduce it. I made a big mistake in this process - I let the flame go for a moment, and came back to find it boiling. The most it could have gone was a minute but it seemed to be enough to caramelize the sugar a bit. But I simmered it for a while and reduced it, and it yielded 16 oz. I then added 2 oz of Flor De Cana Extra Dry 4-year-old rum as a preservative - that's what I had handy and it's going into rum drinks anyway.

The end result was very very good - given that I've never had passion fruit syrup before. It barely tasted artificial, thanks in part to it's original juice and the use of table sugar. It is very sweet, at about 1:1 sugar-to-juice. I can imagine that making it from actual passion fruits would be better, but I'm very happy with the end result.

Lessons learned: siphon off all the juice portion leaving just the sediment. If I'd done this I never would have needed to reduce it, and I think I would have removed almost all of the artificial taste of this juice. Also, I should have used an organic cane sugar, which probably also would have reduced the artificial taste. I definitely should have reduced the juice before adding the sugar. Lastly, I probably should have used Cruzan light rum as a preservative, since that would have been a better match than the Flor De Cana Extra Dry.



Next up I tried Ceres Passion Fruit, a product of South Africa which comes in a 1-liter waxed carton. This contains 100% Fruit Juice, and the ingredients are: passion fruit juice, apple and/or pear juice. I got mine at my local Shaw's Supermarket for $3.29 I think. I did see this in one of the local organic/natural food stores - but I can't remember if it was Trader Joe's or Whole Foods Markets. You can see a picture of it here.

I shook and tasted this before continuing, comparing it to the Looza. While it was much less artificial-tasting there was something else going on. It was a touch tart, and I could distinctly taste the other juices in this. It was not as "passiony" as the Looza sediment portion, but this was not a surprise after siphoning the Looza. All in all it's a bit of a trade-off with these two - the Looza had a stronger passion fruit taste, but was somewhat artificial, while the Ceres tasted more natural but the other juices made it a little odd.

I washed and rinsed the Looza bottle and poured the Ceres into it, hoping that it would settle like the Looza. 24 hours later it did not look like it was going to settle any time soon, though a week might have done it. I didn't want to wait since I wanted a good comparison, so I proceeded making the Ceres-based passion fruit syrup.

The entire liter went into a pot, and I simmmered until it was reduced by one-half. I occasionally emptied the pot into a Pyrex measuring cup, and finally lost patience at 17 oz. I then added 2 cups of Domino Organic Sugar, labeled as Cane Sugar. I mixed that in until it was completely dissolved. It yielded 23 oz, and I added 2 oz of the Flor De Cana as a preservative.

Cooled on a spoon I tasted it, and those other juices were still noticable. It was also very very good, but just a touch odd because of those other juices.



In the end, the mix made with the Looza was *slightly* better. Either was definitely acceptable. But a mix of the Looza without my mistakes would be a clear winner. Though if I had only Ceres available I would transfer it to a glass bottle and wait to see if it would settle and leave the passion fruit distinct from the other juices. If the Ceres settled like the Looza then I thnk it would be too close to call.



So, here's my recipe for making Passion Fruit Syrup:

1 Liter Looza Passion Fruit Nectar
1.5 cups organic cane sugar

Let the Looza settle for a while, until the sediment is quite distinct from the clear juice. Siphon off as much of the clear juice as possible. Heat the passion fruit "sediment" portion very slightly, and add the sugar. Stir until the sugar is dissolved. Let it cool, and add 2 oz of vodka or light rum as a preservative. Total cost is about $5 for 16 oz.

[ This Message was edited by: Scottes 2007-02-19 15:42 ]


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TraderPeg
Tiki Centralite

Joined: Aug 10, 2006
Posts: 91
From: Haunted Hudson Valley
Posted: 2007-02-19 5:32 pm   Permalink

Thanks, Mytah and Scottes!

Right now I'm up here in NYC and while the stores I frequent carry plenty of Ceres and Looza products, darn if the Passion Fruit is NOT among them -- and I've visited Whole Foods, Trader Joe's, Westerly, Amish Market -- what's the deal with the Northeast and passion fruit, I wonder? Back to the Goya can until my TV order gets here.


 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-02-19 6:03 pm   Permalink

TraderPeg, you might want to try pouring the Goya into a glass jar and seeing if it settles. Waiting for the Looza to settle did wonders for the final taste, I'm sure.


Oh, I have seen the Ceres passion fruit in every Shaw's market I checked. I don't know if Shaw's are near you, or if you have another supermarket with a good selection of international and/or organic foods, but it's worth checking. The ingredients on the Goya products don't impress me very much at all - I think it's worth looking for a higher amount of juice. And not in cans. Blech.

[ This Message was edited by: Scottes 2007-02-19 18:07 ]


 
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GentleHangman
Grand Member (6 years)  

Joined: Jun 23, 2006
Posts: 463
From: Stuart, Florida
Posted: 2007-02-21 3:26 pm   Permalink

I just noticed that I can get fresh Passion Fruit at my local Stupidmarket. I wonder, would Melintur's method work with a juicing machine (Juceman Ultra) without going through the laborious hand work? I mean, scoop out all the guts and seeds and feed them into the juicer . . . then carry on from there.

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Bogielocks
Tiki Socialite

Joined: Feb 11, 2007
Posts: 352
From: New Bedford, MA
Posted: 2007-03-04 9:10 pm   Permalink

Made a batch of Passion Fruit Syrup. I thought it came out very nice. Here's what I did..

I reduced and simmered 2 half gallons of Minute Maid's Passion Fruit Juice. I had to do this in batches because my pan wouldn't hold it all. I reduced it by half, until it was a nice orange color. I then combined all my liquid and brought to another 10 minute simmer. Removed from heat, and poured into a plastic bowl. I added some sugar(about a half a cup) Minute Maid already had loads of sugar in there.

I added 2oz of a Orange Liquor. I only used that because I wanted to finish, so I could use the bottle. It's a nice Jeannie/Jim Beam looking bottle from Israel. All in all, it came out pretty good. It tool about 2 hours to reduce the gallon of juice, but should be worth it.

Cheers!

Rick


 
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DemeraraDrinker
Tiki Centralite

Joined: Mar 28, 2007
Posts: 92
From: Kansas City
Posted: 2007-03-28 2:34 pm   Permalink

The Ceres Passionfruit nectar tastes too much like apple and pear juice to me. The Looza has more passionfruit flavor. I use it in my rum punches. I tried to get the local grocery store to stock Kern, but it fell through.

If you're lucky, go by Whole Foods--sometimes they have passionfruit. The real thing would make a great syrup.

If you want to buy a syrup, a good one is Monin. You can find it all over the net. I use it when the Bum calls for passionfruit syrup...good stuff. Monin makes a good Orgeat, too.


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pappythesailor
Tiki Socialite

Joined: Jul 07, 2005
Posts: 1564
From: Mass.
Posted: 2007-11-06 07:09 am   Permalink

Just wanted to correct this recipe. Since I've tried TV's passion fruit syrup (phooey), I realized mine prob'ly wasn't sweet enough so I put twice the sugar in now. Also, now I only reduce it by half. I can't taste the difference and you save time, money and juice.

2 16oz bottles Goya Passion Fruit Juice
1 3/4 cups sugar (depends on your taste)

Simmer all 32 oz juice slowly over low heat. When good and hot, add sugar stirring carefully so you don't splash yourself with hot juice. Make sure all sugar dissolves. Once about juice is reduced by 1/2 (16 oz left)shut off stove. Prepare one of the empty bottles by sterilizing it and the cap. (I just put it in a big pot and poured boiling water in it. Don't burn yourself doing this, either.) While syrup is still hot, pour in bottle and cap. It should have a nice orangy-brown color. Enjoy!



 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-11-06 07:18 am   Permalink

Looks good, but it's better to reduce before adding the sugar. The sugar will brown/caramelize/burn at a low temperature, so you don't want to boil it. Better to boil the fruit juice alone to reduce, then add the sugar.
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