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Tiki Central / Tiki Drinks and Food / The perils of passion fruit

Post #758158 by nui 'umi 'umi on Sat, Jan 30, 2016 9:11 PM

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Waiting for my syrup to cool so I can bottle it . I’m taking it down to San Diego -gonna use it in the Rum Barrels I concoct after returning to Humpreys from the Bali Hai tomorrow and monday.
I use the Goya pulp. It’s 14 oz. (weight), about 12 fluid ounces which I bring to a low boil with equal amounts of simple syrup. You end up with about 36 ounces of very good syrup. Lasts for months in the fridge.
Cheers