2 cups of water
2 cups of caster sugar
1 cup of passion fruit pulp (fresh from The Standard Market Company)
the juice of half a lemon
1 tsp citric acid
½ tsp salt
To serve :
Sparkling Wine or Champagne from The Wine Emporium
Makes about 750ml cordial
1. Place all the ingredients in a saucepan and heat over medium heat while stirring until the sugar is dissolved
2. Bring to the boil, take off the heat and allow to cool
Add extra lemon juice to taste.
Serve 1 part cordial to 3 parts bubbly over lots of ice and garnish with fresh mint. Keep any leftover cordial in a clean and airtight container, refrigerated for up to 4 weeks.
Recipe from Heinstirred