Ingredients: 5 servings
750g caster sugar
250ml Passion fruit pulp
1 teaspoon citric acid
- Put water, passion fruit pulp, citric acid and sugar in a saucepan over a medium heat and stir until sugar is dissolved.
- When it starts boiling, remove from heat and let it cool.
- Can be stored in the fridge up to 4 weeks
- Serve with crushed ice and add some water or soda water.
***Passion Fruit is called ‘grenadine’ in Mauritius. There are two types of Passion Fruit available in here; the green/yellowish one and the garnet/red one. I reckon that there is a variety of Passion fruit available throughout the world, and with any of them this cocktail will still taste as heavenly and romantic as it sounds! 🙂 Personally this is my favorite fruit, I smile every time I hear somebody pronounce “passion fruit”! The romantic part in me finds this a very romantic name for a fruit. What best way to describe love than as a passion fruit? Hard on the outside, soft, with an innocent, colorful and sweet flair inside! You can leave the mixture to rest for 4 weeks but you can let it for 48 hours if you cannot wait for so long! 🙂 I would suggest serving that with crushed ice, with a tint of vodka, and why not mint leaves to make it more elegant! And let’s admit we can fuss a little to make our guests think we’ve spent hours creating this little god’s beverage 🙂