Name: Passionfruit, mint and ginger syrup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 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

Passionfruit, mint and ginger syrup

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

Peach and verjuice jelly — Rose and lime syrup

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Prep

25M

Cook

15M

Total

40M

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

Ingredients

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

Method

Main

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).
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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