Passion fruit syrup is a sweet liquid with a distinctly tropical, tangy taste. You can use it in various recipes to add a burst of tang to your drinks and dishes. We love that you can also store it for up to two weeks making it a convenient way to enjoy sunny, tropical flavours in our cooking.
Many cooks typically use it as flavouring and sweetener for cocktails, iced tea, lemonade and smoothies. It can also be a topping for yoghurt, baked goods or even as a glaze to savoury dishes. Typically we like to use it for cocktails, passion fruit bubble tea and over pancakes.
Our easy recipe uses the same basics to make brown sugar syrup and peach syrup. We’ve experimented with using fresh, frozen and canned fruit to come up with this recipe. It's healthier than store-bought and made with affordable ingredients.
What does passion fruit syrup taste like?
Passion fruit syrup has a unique combination of sweet and sour flavours with a thick, glazed texture. The sweetness is similar to a ripe peach or pineapple, while the sourness has a citrusy, slightly tart taste. It may also have a subtle floral note, depending on the type you use to make the topping. But what makes this glaze stand out is the seeds give you a burst of crunch in your bite.
As we do use a fair amount of sugar in our recipe it might not be suitable if you're watching your sugar intake. If you're sensitive to sugar, you can have this in moderation or choose a sugar-free alternative.
Best passion fruit syrup
If you’re in a time crunch, we recommend store-bought brands like Torani and Monin. Torani is a popular brand among home bartenders and mixologists. While Monin is a more expensive brand, it is also made with pure cane sugar and natural flavours.
You can find these brands in many grocery stores or online for your convenience. However, it would be cheaper and healthier to make it from scratch, especially with our recipe.
Passion fruit syrup ingredients
Our passion fruit syrup recipe uses the following ingredients: passion fruit pulp, sugar and water.
You can opt for fresh, frozen, canned or jarred passion fruit. Depending on the forms you choose, there will be some differences in flavour and texture.
If you're using canned ones, these will typically be more tart and acidic than jarred ones. This is because the jarred version is packed in a dense syrup, making it sweeter and more mellow in flavour. In addition, the canned version is often more pulpy and has more seeds. So, if you prefer a thicker texture, you can should make passion fruit syrup with canned fruits. However, the jarred ones are smoother, which makes them easier to strain and use in recipes.
In our recipe, we will be using fresh passion fruit. This is more tart and pulpy and requires a little more work to prepare. However, it is a natural and healthier option for the sauce.
While there is a wide variety of passion fruit out there, the most commonly used ones are purple and yellow.
The purple ones are the most widely cultivated and are known for their intense flavour and aroma. The yellow ones, on the other hand, are slightly sweeter and less tart, giving a more delicate flavour.
We would recommend you always look for the ripe ones that look slightly wrinkled. The pulp inside should be juicy and fragrant. If it feels hard or unripe, let it ripen at room temperature for a few days. If you want a stronger tarty flavour, you can add 1-2 slightly less ripe ones to the mix.
For our recipe, you can use any granulated sugar that you have on hand. White granulated sugar is the most common type used in most syrup recipes. You can also use raw cane sugar, demerara sugar, or any other type of granulated sugar you prefer.
Keep in mind that the type of sugar you use may affect the flavour and colour of the syrup. For example, raw cane sugar or demerara sugar may produce a darker and richer colour with a slightly caramel-like flavour.
Whatever sugar you choose, stir it well into the juice and water mixture until it is completely dissolved. Then, bring the mixture to a boil. This will help prevent the sugar from crystallising, ensuring a smooth texture.
If you're sensitive to sugar or trying to cut back on your sugar intake, you can switch to alternatives like stevia.
The Starbucks version has tangy and tart flavour notes and is sweeter compared to our recipe. However, there are more artificial ingredients being used to make sure the level of sweetness is consistent. Meanwhile, as our version has no preservatives, and uses more fruit, it could be sweeter or more tarty depending on the produce.
Therefore, if you want to recreate your favourite Starbucks passion fruit drinks at home, we recommend you add the sugar in small increments to find the right balance for you. From our experience, you may need to reduce the sugar used by about 25% or dilute it with more water.
How to make passion fruit syrup
Our recipe is for you to whip up something au naturel at home quickly and easily. Start with making a basic syrup by combining water and sugar in a saucepan over heat. Stir constantly until the sugar dissolves.
Cut the fruit and scoop up the pulp and strain it in a bowl. Set the seeds aside.
Once the basic syrup slightly simmers, add your strained pulp and boil for 1 minute until it thickens. Remove it from the stove and add the seeds to the mix for extra crunch. Transfer to a storage jar or bottle and seal tight. Let it cool before use.
Passion fruit syrup uses
The uses for this fruity sweetener are almost endless. Whether in sweet or savoury dishes, it adds extra zest and sweet tropical tang to your recipes. Here are some ideas:
- Passion fruit syrup cocktails: Add two tablespoons for cocktails like Margaritas or Martini for tropical freshness to your drinks.
- Mocktails: Mix one teaspoon of the sweetener with soda water, tonic water, and lemon-lime soda for a non-alcoholic tropical drink.
- Smoothies: Add a splash of the sweetener to your favourite smoothie recipe for a sweet and tangy twist.
- Bubble tea: A great way to enjoy tropical drinks is to add two teaspoons of passion fruit syrup for bubble tea. Simply mix the syrup into the tea or milk base and enjoy with chewy tapioca pearls and ice.
- Desserts: Drizzle it over ice cream, cheesecake, or yoghurt for a delicious dessert topping.
- Baked goods: Brush the glaze onto cakes, muffins, or cupcakes, adding moist, tropical layers to your baked goods.
- Salad dressings: Use it as a dressing with olive oil, vinegar, and your favourite herbs for a sweet and tangy salad dressing. We love using this in a Sharon fruit salad.
- Glazes: Use it for grilled or roasted meats.
There are several quick alternatives you can use to substitute this sweetener. While there is no perfect substitute due to its distinct flavour and textures, there are several options that you can try.
- Passion fruit juice: If you don’t have the glaze, you can use this instead. Keep in mind that the juice may be tarter than the sauce, so you may need to adjust the sweetness by adding sugar or another sweetener according to your taste.
- Other fruit syrups: You can use raspberry, strawberry, or mango, to add a tropical flavour to your recipes. Keep in mind that the taste will be different but it can still be delicious. A mix between mango and pineapple will give you the closest result.
- Fruit purees: Purees such as mango or guava will add a similar tropical flavour to your recipes.
- Citrus juices: If you can't find any of the above substitutes, you can use citrus juices, such as lime or lemon juice. This will add a tangy flavour to your recipes. Keep in mind that the flavour will not be the same as passion fruit, but it can still be tasty.
How long does homemade passion fruit syrup last?
The glaze is best kept chilled to prevent spoilage. It could last 1-2 weeks if kept in the fridge. It is best to sterilise jars or bottles first before filling them in. Sterilise the jars or bottles by washing them and heat them in a preheated oven at 120°C for 10 minutes or until dry.
Passion fruit syrup recipe
- 1 cup passion fruit pulp
- 1 cup water
- 1 cup sugar
- Strain the passion fruit pulp and set it aside. Keep some of the seeds to be used later.
- Combine water and sugar in a saucepan over medium heat and simmer. Stir until the sugar has dissolved.
- Add the strained pulp to the saucepan and stir to combine.
- Bring mixture to a boil for 1 minute and cool before pouring into a sterilised storage jar.
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.
Want to know what else you can make with our recipe? Follow us on Instagram @honestfoodtalks for more ideas!