Jun 2 (edited) • Recipes
Recipe: Hawaii-style passionfruit syrup
Use it on all kinds of stuff... but my favorite is on waffles and pancakes :)
Ingredients:
- 1 cup fresh lilikoi (passion fruit) pulp, strained to remove seeds
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon preserved lemon or lime zest (optional)
Equipment:
- Fine mesh strainer
- Saucepan
- Glass jars with tight-fitting lids for storage
- Funnel (optional)
Instructions:
**Prepare lilikoi pulp**: Cut passion fruits in half and scoop pulp into a bowl. 1. Prepare lilikoi pulp: Cut passion fruits in half and scoop pulp into a bowl
**Strain seeds**: Push pulp through a fine mesh strainer to separate seeds. 2. Strain seeds: Push pulp through a fine mesh strainer to separate seeds
**Reserve seeds**: Save 1 tablespoon of seeds for visual appeal and flavor (optional). 3. Reserve seeds: Save 1 tablespoon of seeds for visual appeal and flavor (optional)
**Create syrup base**: Combine water and sugar in saucepan over medium heat. 4. Create syrup base: Combine water and sugar in saucepan over medium heat
**Dissolve sugar**: Stir until sugar completely dissolves (about 3-5 minutes). 5. Dissolve sugar: Stir until sugar completely dissolves (about 3-5 minutes)
**Add pulp**: Stir in strained lilikoi pulp. 6. Add pulp: Stir in strained lilikoi pulp
**Simmer**: Bring to gentle boil, then reduce heat and simmer for 5 minutes. 7. Simmer: Bring to gentle boil, then reduce heat and simmer for 5 minutes
**Add flavor**: Stir in vanilla and/or preserved citrus zest if using. 8. Add flavor: Stir in vanilla and/or preserved citrus zest if using
**Add seeds**: Return reserved seeds if desired. 9. Add seeds: Return reserved seeds if desired
**Cool**: Remove from heat and allow to cool completely. 10. Cool: Remove from heat and allow to cool completely
**Bottle**: Transfer to sterilized glass bottles or jars. 11. Bottle: Transfer to sterilized glass bottles or jars
Storage:
- Refrigerate for up to 3 months
- Freeze in ice cube trays for longer preservation
- For long-term storage, process in water bath canner for 10 minutes
Uses:
- Drizzle over pancakes, waffles, or French toast
- Mix with sparkling water for a tropical refresher (1:4 ratio)
- Add to tropical cocktails and mocktails
- Swirl into yogurt or ice cream
- Mix into salad dressings (pairs well with lime juice and olive oil)
- Use as cake or cupcake flavoring
Hawaiian Variations:
- Add 1/4 cup honey in place of some sugar for more depth
- Mix with fresh ginger juice for added zing
- Combine with coconut cream for a piña colada-style sauce
- Add a pinch of Hawaiian sea salt for flavor enhancement
Notes:
- Peak lilikoi season in Hawaii is late summer through fall
- Choose wrinkled fruits for maximum sweetness and flavor
- The syrup will thicken further as it cools
- Purple lilikoi varieties offer more vibrant color
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Recipe: Hawaii-style passionfruit syrup
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