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Passionfruit, mint and ginger syrup

Drizzle over mango cheeks or chunks of pineapple, or knock up a jug of fruity punch, laced with extra rum.

You'll need

625 ml (2½ cups) passionfruit juice (from about 36 passionfruit; see note) 150 ml freshly squeezed orange juice 125 ml (½ cup) lime juice 500 gm each raw caster sugar and caster sugar 150 gm ginger, coarsely chopped 1 bunch mint, coarsely chopped 100 ml golden rum


  • 01
  • Combine juices, sugars and 125ml water in a saucepan and stir over medium-high heat until sugar dissolves. Add ginger, bring to the simmer and cook, brushing sides of pan occasionally with a wet pastry brush if sugar crystals form, until thick and syrupy (10-15 minutes). Remove from heat, add mint and rum and stand until cooled to room temperature. Strain through a fine sieve, then transfer to sterilised bottles and refrigerate until cold. Passionfruit, mint and ginger syrup will keep refrigerated for up to 2 months.

Note This recipe makes 1.5 litres of syrup. For passionfruit juice, process passionfruit pulp in a food processor to crack seeds (10-20 seconds), then strain through a fine sieve (discard seeds).

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Featured in

Dec 2009

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