Post #758176 by mikehooker on Sun, Jan 31, 2016 3:33 PM

On 2016-01-30 21:11, nui 'umi 'umi wrote:

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

This is exactly how I've been doing it and have enjoyed it plenty, but the other night I decided to experiment a little more. First, I made a cold process batch (equal parts pulp/sugar/water by volume, shaken like crazy, then double strained) because that was the half assed hurried way I made it my very first time and it tasted good to me. I've boiled each batch since, but ultimately was trying to determine if heating, waiting and making a mess was entirely necessary as both ways tasted just fine to me. So I put a boiled batch to the test and actually found the cold process to taste slightly better. The heated one was still great but had a little extra sourness to it.

Next, I compared the favored cold process (1:1:1) to Hurricane Hayward's version posted on the previous page (2 cups sugar, 1 cup water, 1/2 oz pulp, boiled, etc). This, being a rich syrup, had the texture of Monin with a milder but very delicious flavor. I suddenly realized the equal parts method I'd been doing really just made passion fruit juice, not syrup. Head to head and in mixed cocktails, I preferred Hayward's ratio over a simple 1:1:1, cold or heated.

I may do one more comparison batch before I declare that one the unanimous winner. Thinking 2 cups sugar, 1 cup water and 1 cup passion fruit. It may lose some of the thick consistency but should bring more of the passion fruit flavor to the forefront.