sharing recipes from one generation to the next
Passionfruit vines are very productive for the first few years of their life.
My daughter recently harvested several large bagsfull from a rampant young vine that had grown to totally engulf her side fence after just 18 months in the garden.
I stashed several ice cubes trays filled with pulp in the freezer and made a batch of curd but that hardly put a dent in the passionfruit horde. Some alternate method of preservation was needed to extend the life of the delicious passionfruits before they shrivelled up in the fruit bowl. Cordial seemed like the next best option. I turned to Donna Hay for guidance.
I strained the passionfruit juice but then decided to return a couple of spoonfuls of seeds to the syrup so it looked unmistakedly like passionfruit. It was a silly decision, the seeds formed a plug in the neck of the bottle so after I’d taken my photos I strained out the seeds. It was much better.
Mixed with icy cold soda water, passionfruit cordial makes a sweet, refreshing drink.
The young kids love it!
Passiofruit Cordial adapted from Donna Hay
1 1/4 cups strained passionfruit juice (12-14 large passionfruits)
5 cups castor sugar
2 1/2 cups water
1 heaped tablespoon citric acid
Sterilize 2 empty wine bottles and lids.*
Mix together the water and sugar in a large saucepan. Stir the syrup over a medium heat until the sugar has dissolved.
Stir in th passionfruit juice and citric acid.
Decant into the sterilized bottles, seal, then store in the fridge.
Makes 1.25 litres of cordial concentrate.
*Soak off the old labels. Wash the bottles and lids in warm soapy water, rinse the insides thouroughly. Put the jars only on a tray in a preheated 120C oven for 30 minutes.
Because of the plastic inner coatings on the metal lids, boil them in small saucepan of water for 5 minutes before sealing the bottles.