AT A GLANCE
Drizzle over mango cheeks or chunks of pineapple, or knock up a jug of fruity punch, laced with extra rum.
|01||Combine juices, sugars and 125ml water in a saucepan and stir over medium-high heat until sugar dissolves. Add ginger, bring to the simmer and cook, brushing sides of pan occasionally with a wet pastry brush if sugar crystals form, until thick and syrupy (10-15 minutes). Remove from heat, add mint and rum and stand until cooled to room temperature. Strain through a fine sieve, then transfer to sterilised bottles and refrigerate until cold. Passionfruit, mint and ginger syrup will keep refrigerated for up to 2 months.|
Note This recipe makes 1.5 litres of syrup. For passionfruit juice, process passionfruit pulp in a food processor to crack seeds (10-20 seconds), then strain through a fine sieve (discard seeds).