Passionfruit and lemon-thyme syrup

Passionfruit and lemon-thyme syrup

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
230g caster sugar
375ml water
250ml passionfruit pulp, (about 10 passionfruit)
3 lemon-thyme sprigs

Method

  1. Combine the ingredients except the lemon-thyme in a saucepan and place over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook for 10–15 minutes, until syrupy.
  2. Pour the hot syrup into warm sterilised jars or bottles. Add the lemon-thyme sprigs and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • This recipe can be made without lemon-thyme if desired. You can also strain the syrup before bottling to remove the passionfruit seeds (and sprigs of lemon-thyme) for a smooth syrup.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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