Passionfruit, mint and ginger syrup

AT A GLANCE

Drizzle over mango cheeks or chunks of pineapple, or knock up a jug of fruity punch, laced with extra rum.

  • 625 ml (2½ cups) passionfruit juice (from about 36 passionfruit; see note)
  • 150 ml freshly squeezed orange juice
  • 125 ml (½ cup) lime juice
  • 500 gm each raw caster sugar and caster sugar
  • 150 gm ginger, coarsely chopped
  • 1 bunch mint, coarsely chopped
  • 100 ml golden 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).

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2009

Dec 2009

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