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Passionfruit, mint and ginger syrup

Australian Gourmet Traveller Christmas recipe for passionfruit, mint and ginger syrup.

By Emma Knowles
  • 25 mins preparation
  • 15 mins cooking plus cooling
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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.


  • 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




    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).

    • undefined: Emma Knowles