Passionfruit simple syrup is, well, simple to make. It is great for cocktails, mocktails, buttercream, or adding into any recipe to add sweetness and a refreshing tropical flavor.

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I had originally made this passionfruit simple syrup for my Passionfruit Bundt cake. It added an extra level of passionfruit goodness to the cake. I then also used it in my latest cocktail creation - my Passionfruit Swizzle.

I am a huge fan of making my own flavored simple syrups. So easy to make, keeps well ( I love these bottles for my syrups) and you can use them in a variety of ways.

Let's Make Passionfruit Simple Syrup:

You want to use very ripe passionfruit for this simple syrup. These will be the very wrinkly ones not the super firm and smooth. The more wrinkly, the sweeter they will be.

Cut in half and scoop it all into a measuring cup - seeds and all. I used about 10-12 passionfruits to get a little over a cup ( 240ml) of juice. I didn't use all of this juice for the simple syrup, some of it went for a cake I was making.

This recipe uses 60 ml (¼ cup) of juice. Which is about 3-4 passionfruits depending on size. I say make more juice, measure what you need for the syrup then save the remaining juice for other uses.

How do you separate passionfruit juice from seeds?

I get asked this question a lot with my passionfruit recipes. While using just a mesh strainer works, there is a better method to get the most juice separated from the seeds.

Your blender is your best friend for this. I add the juice, pulp and seeds and blend on the lowest setting for just a few seconds. Don't go higher than the lowest setting and no longer than a few seconds. You don't want to break up the seeds. Some might break up, but you don't want to pulverize them.

After I blend the juice and seeds I pass it through a strainer back into the measuring cup. This is to catch any seed pieces that might have broken up during blending as well as any larger pieces of pulp.

You could use an even finer mesh strainer than I have, I wouldn't go so far as using cheesecloth or anything finer like a paper coffee liner. Just a mesh strainer is fine. I press down on the seeds and pulp with a spatula to get all the juice into the measuring cup.

Gorgeous yellow-orange liquid gold. Now it is time to turn some of it into simple syrup.

Gather up your simple syrup ingredients:

• Sugar - regular granulated sugar
• Water
• Strained passionfruit juice

Simple syrup is a 1:1 ratio of sugar to water for a basic syrup. A rich simple syrup, most often used in cocktails is 2:1 or 1.5:1. For this passionfruit simple I use a 1:1 and add in passionfruit juice.

The juice you add for this doesn't count towards the water amount. I have made this recipe with just passionfruit juice and sugar and I much prefer it with the water as well.

The water and sugar are combined in the pan first, brought to a simmer all while stirring to dissolve the sugar. Next it boils for a few minutes to slightly reduce and then the passionfruit juice is added. Brought to a boil a second time and then removed from the heat.

I will strain this again if I see any leftover bits of seed or pulp. Once cool I transfer it to a resealable jar or a bottle with a stopper top I like using for syrup and it is kept refrigerated.

Simple syrup on its own lasts a few weeks up to a month kept well chilled. Any syrups with fresh juice added tend to spoil quicker, use them up within two weeks.

Isn't that color gorgeous? The passionfruit simple syrup smells so good - so bright and fresh and tropical.

Other Passionfruit recipes you might also enjoy:

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Yield: 200 ml ( a little over 6 ounces)

Passionfruit Simple Syrup

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Tropical sweet-tart passionfruit simple syrup. Perfect for cocktails, mocktails, buttecreams, cakes and more.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• ½ cup granulated sugar
• ½ cup water
• ¼ cup fresh passionfruit juice ( juice only - from 4-5 fresh passionfruits. See post on how to strain seeds)

Instructions

1. In a small saucepan combine the sugar and water over medium high heat, bring the mixture to a simmer while stirring until the sugar is dissolved.
2. Bring to a boil and let boil for a few minutes until slightly reduced.
3. Add in the passionfruit juice and bring to a boil again.
4. Strain into a resealable jar or bottle with airtight stopper/lid and chill completely ( at least 4 hours) until ready to use.
5. Keeps well in refrigerator up to two weeks in an airtight jar or bottle.

Notes

If you can't find fresh passionfruit you can use frozen puree, just thaw before using or you can order passionfruit juice online, my favorite place to order is from Aunty Lilikoi.

Make sure the juice is 100% passionfruit, nothing else added.

You can also try this recipe with other juices.

My recipe disclaimer:

If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.

If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.

If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well. 

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