1) Ingredients: 1 cup (240 ml) passion fruit pulp (fresh seeds+sacs, or thawed frozen pulp, or strained canned pulp), 1 cup (200 g) granulated sugar, 1 cup (240 ml) water. Optional: 1 tsp citrus juice (lime) to brighten if using very ripe pulp.

2) If using fresh fruit: halve and scoop pulp into a bowl. Press pulp through a fine mesh sieve with the back of a spoon to strain out most seeds (reserve seeds if you want to infuse briefly for more funk). You will end up with about 1 cup strained pulp; if you have seeds left, count them out.

3) Combine sugar and water in a small saucepan over medium heat and stir until the sugar completely dissolves. Bring to a gentle simmer for 1 minute — do not vigorously boil.

4) Remove syrup from heat and stir in the passion fruit pulp (and optional lime juice). For a brighter, fresher flavor add pulp off-heat so volatile aromatics remain.

5) Let the mixture steep off heat for 5–10 minutes, stirring occasionally. If you prefer a clearer syrup, strain again through a fine mesh sieve or cheesecloth to remove remaining solids.

6) Cool to room temperature, then transfer to a clean, airtight glass bottle or jar. Refrigerate immediately.

7) Use within recommended shelf life. Shake gently before each use as natural settling may occur.

Notes/variations: For a richer syrup use a 2:1 sugar:water ratio (2 cups sugar to 1 cup water) with the same amount of pulp. To extend shelf life, simmer the combined mixture for 2–3 minutes and sterilize storage container before bottling. Frozen in ice-cube trays for long-term use.