Recipes

Market Day

Kiwi Passion Fruit Syrup

Makes about 1 litre Ingredients 1 kg ripe kiwi fruit (± 12 kiwi fruits) 8 granadillas or 2 cans granadilla pulp Huletts White Sugar

Method

1. Peel and coarsely chop the kiwi fruit.
2. Halve the passion fruit, scoop out the seeds and flesh, and discard the skins.
3. Puree the flesh of both fruits in a food processor or blender.
4. Line a plastic sieve with a double layer of muslin.
5. Strain the pulp through into a non-metallic bowl.
6. Gather the corners of the muslin and lightly squeeze to extract all the juice possible.
7. Measure the juice. For each 150 ml juice, use 225 g Huletts White Sugar.
8. Pour the juice into a saucepan, add the sugar, and stir over a low heat until the sugar has completely dissolved.
9. Bring to a boil and simmer for 5 minutes.
10. Cool for 5 minutes.
11. Pour into sterilised bottles, to within 3 mm of the tops.
12. Seal the bottles, label, and keep in the refrigerator.