Name: Passionfruit and rum liqueur
Cook time: 15 min
Total time: 15 min
Ingredients: Passionfruitandrumliqueur; 1 cup (220g) caster (superfine) sugar; 2 cup (500ml) water; 1 cup (250ml) passionfruit pulp; 3 cup (750ml) white rum

Passionfruit and rum liqueur

Kick up your heels and serve this delightfully fresh and zingy passionfruit and rum liqueur at your next soiree. Your guests will love you for it!

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Makes 5 Cup

Cook

15M

Ingredients

Passionfruitandrumliqueur

1 cup (220g) caster (superfine) sugar

2 cup (500ml) water

1 cup (250ml) passionfruit pulp

3 cup (750ml) white rum

Method

Passionfruitandrumliqueur

1.Stir sugar and the water in medium saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Remove from heat; cool

2.Strain passionfruit pulp; discard seeds. Stir passionfruit juice and rum into sugar mixture. Pour liqueur into sterilised bottles; seal immediately. Label and date bottles when cold.

Store liqueur in the refrigerator for at least one week before serving. Liqueur will keep for up to 3 months in the refrigerator. You will need about 10 passionfruit to get enough pulp for this recipe. You can leave the passionfruit seeds in the liqueur, or strain them out – the choice is yours.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Passionfruitandrumliqueur

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