Raspberry and passion fruit syrup recipe

  • Serves 6
  • 20mins to prepare
  • 365 calories / serving
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Raspberry and passionfruit syrup HERO

Cut the passion fruit in half and scoop out the pulp into a large pan. 

Add the raspberries, sugar and 250ml (8fl oz) cold water. Heat gently, stirring until the sugar has dissolved, then bring to the boil and bubble for 2 minutes.

Pass the fruit mixture through a fine sieve into a bowl or large jug that can hold up to 500ml (17fl oz). 

Allow to drip through, stirring gently, but be careful not to press. Discard the pulp and seeds. Stir in the vodka (this helps to prolong the life of the syrup).

Pour the syrup into the bottles, seal tightly, label and decorate as you like.

Storage tip

Keep in the fridge for 3 months unopened and 1 month opened.

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  • Ingredients

  • 24 ripe passionfruit
  • 125g (4oz) frozen raspberries
  • 500g (1lb) caster sugar
  • 1 tbsp vodka
  • Energy 1550kj 365kcal 18%
  • Fat 1g 1%
  • Saturates 1g <1%
  • Sugars 92g 40%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 91.9g Protein 1.9g Fibre 3.3g


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