Passion Fruit (Lilikoi) Syrup is a tangy, tropical sweetener that elevates coffee, cocktails, and sweet treats. All you need to do is heat honey, water, and passion fruit then enjoy!
We love the unique sweetness of passion fruit and adding it to lemonade, iced tea, and mocktails. Plus, this lilikoi syrup is made with honey instead of refined sugar, making it a healthier sweetener. Gift it to friends and family in these cute jars!
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About Lilikoi Syrup
- Taste - This lilikoi syrup has a lightly sweet and tangy tropical flavor.
- Texture - The syrup is thin and light making it perfect for blending into cocktails or drizzling on cake, pancakes, and French toast.
- Effort - All you need to do is warm the honey and water then stir in the passion fruit.
- Time - It takes just 5 minutes to prep the passion fruit and 5 minutes to heat the ingredients.
Ingredients
- Passion fruit (Lilikoi) - Passion fruit, also known as lilikoi in Hawaii, is uniquely sweet, tangy, and lightly tart.
- Honey or sugar - Honey or sugar provides sweetness.
- Water - Water helps dissolve the honey and ensures the syrup has a consistent thin texture.
See recipe card for quantities.
Substitutions/Variations
- Agave nectar - Use agave nectar in lieu of honey as a sweetener for a mild caramel flavor.
- Brown sugar - Use brown sugar for a more molasses like sweetness (it will make the syrup brown).
- Lemon zest - Add a little lemon zest for brightness.
- Lavender - Infuse the syrup with dried lavender buds for a fragrant aroma.
- Vanilla extract - A splash of vanilla extract or vanilla bean paste will add a complex sweetness.
- Mint leaves - Add fresh mint leaves while the syrup is heating for a refreshing flavor.
Instructions
- Blend - Place a fine mesh sieve over a bowl or jar and set aside. Use a sharp knife to cut the passion fruit in half, careful to not spill the nectar. Transfer the pulp into a blender carafe or food processor and pulse a couple times. This will loosen the seeds from the pulp. Do not over blend or too many of the seeds will break up into the mixture. (Photo 1 and 2)
- Strain - Pour the pulp into the sieve to strain. Gently stir the pulp with a spoon and press it against the wire strainer to separate the seeds from the puree. Set aside and keep some of the seeds for later. (Photo 3 and 4)
- Heat water and sugar - Add sugar or honey and water to a small saucepan over medium heat. Stir and allow the mixture to simmer until honey or sugar is dissolved, about 2-3 minutes. Then stir in the passion fruit pulp or puree and allow the mixture to simmer for an additional minute. (Photo 5, 6, and 7)
- Transfer - Transfer the syrup in an airtight container and add some seeds back into the container for decor. Use for desserts, tea, cocktails, and more and store refrigerated for up to 2 weeks. (Photo 8)
Pro tip - Don't overcook the syrup. Cook the syrup until the sugar is fully dissolved, but avoid boiling it or it will change the texture of the syrup.
What Can I Use Passion Fruit Syrup for?
Passion fruit syrup is a versatile ingredient that can add a delicious tropical twist to a wide range of drinks and sweets. We love to add it to iced drinks like lemonade, iced tea, or mocktails. It is also delicious on baked goods or desserts like ice cream. Finally, it makes a great pancake, French toast, or waffle topping.
Storage
Refrigerate this passion fruit syrup in an air-tight container for up to 2 weeks. You can also freeze this simple syrup in a freezer safe air tight container for up to 2 months (for best results).
Recipe FAQs
Passion fruit syrup makes a unique and tasty addition to cocktails, mocktails, or iced tea. Just mix it in with the other ingredients then enjoy!
Yes, passion fruit syrup pairs deliciously with other syrup flavors like lemon, lime, or tropical fruits like pineapple and mango.
Passion fruit syrup is sweet but won't overpower whatever you add it to. You can also adjust the level of sugar in the recipe to achieve your desired sweetness.
Passion fruit puree is just blended passion fruit pulp while passion fruit simple syrup adds water and a sweetener. Passion fruit puree also has a thicker consistency and stronger passion fruit flavor.
Top Tip
- Let the syrup cool to room temperature before refrigerating to prevent condensation.
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Passion Fruit Syrup
Equipment
Ingredients
- ½ cup water
- ½ cup honey or sugar
- ½ cup passion fruit pulp or puree
Instructions
- Blend - If using fresh passion fruit, extract the pulp first. Place a fine mesh sieve over a bowl or jar and set aside. Use a sharp knife to cut the passion fruit in half, careful to not spill the nectar. Transfer the pulp into a blender carafe or food processor and pulse a couple times. This will loosen the seeds from the pulp. Do not over blend or too many of the seeds will break up into the mixture.½ cup passion fruit pulp or puree
- Strain - Pour the pulp into the sieve to strain. Gently stir the pulp with a spoon and press it against the wire strainer to separate the seeds from the puree. Set aside and keep some of the seeds for later.
- Heat water and sugar - Add sugar or honey and water to a small saucepan over medium heat. Stir and allow the mixture to simmer until honey or sugar is dissolved, about 2-3 minutes. Stir in the passion fruit pulp or puree and allow the mixture to simmer for an additional minute. Transfer the syrup in an airtight container and add some seeds back into the container for decor. Use for desserts, tea, cocktails, and more and store refrigerated for up to 2 weeks.½ cup water, ½ cup honey or sugar
Video
Notes
- Refrigerate this passion fruit syrup in an air-tight container for up to 2 weeks. You can also freeze this simple syrup in a freezer safe air tight container for up to 2 months (for best results).
- Don't overcook the syrup - Cook the syrup until the sugar is fully dissolved, but avoid boiling it or it will change the texture of the syrup.
- Let the syrup cool to room temperature before refrigerating to prevent condensation.
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