Granadilla syrup


Ingredients 5
Servings 0
Time

Ingredients

  • 2
    Litres
    sugar
  • 2
    Litres
    water
  • 500
    ml
    granadilla pulp
  • 15
    g
    tartaric acid
  • 15
    g
    Epsom salts
 

Method

5 min
 
Dissolve the sugar in the water and add the granadilla pulp. Boil the mixture for 5 minutes. Remove from the heat and strain through a sieve, stirring the pulp with a wooden spoon to separate the flesh from the pips and to remove all the juice. Return a few of the pips to the syrup, add the tartaric acid and Epsom salts and bring to the boil once more, stirring well to dissolve the last two ingredients. Rinse a few bottles well with boiling water and pour the hot syrup into the bottles. Seal. Serve with iced water or soda water. (This syrup will last for at least 1 year.)
 

Read more on: fruit
 

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