Joined: Jun 28, 2012
|Posted: 2014-02-28 10:14 am  Permalink|
HI Kill Devil,
I start by putting all 14 ounces of passion fruit pulp in a pan/pot turning the heat on low.
As it melts, I slowly add up to seven ounces of sugar. I stir till it is well incorporated and add an additional 3 ounces of water.
If I'm not feeling too lazy, I might grate a very small amount of lemon or lime peel into the syrup.
The syrup doesn't necessarily have to boil, but once the ingredients are sufficiently incorporated, I let the syrup stand to cool. If I used lemon/lime peel, I strain the syrup.
I bottle with a 1/2 ounce of Wray and Nephew to extend the life. I used to worry about the rum changing the flavor of the syrup, but I found that after a day the rum lays back quite a bit and the passion fruit flavor remains bold.
Anyhow, that's how I do it. I would gladly accept any suggestions for improvement.