Exact quantities, then the method.
This turns a box of Good Earth Passionfruit and Orange, plus a few fresh passionfruit, into a bottle of tropical cordial to keep in the fridge. A splash goes into sparkling water for an instant fizz, into a gin and tonic, over yoghurt and granola, into iced tea, or into a glass of prosecco. The fresh passionfruit seeds stay in, so they hang suspended through the syrup and give it a proper tropical look.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Homemade Passionfruit Cordial recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/homemade-passionfruit-cordial/
You brew the tea strong with a little orange zest, then cook it down with sugar, lemon and the scooped passionfruit pulp until it just coats a spoon. It keeps for about three weeks, so a single batch covers a lot of drinks.
You'll need
- 4 Good Earth Passionfruit and Orange tea bags
- 250ml freshly drawn water, brought to a true rolling boil
- Zest of 1 unwaxed orange, grated finely
- 200g golden caster sugar
- 4 fresh ripe passionfruit, halved and the pulp scooped out (seeds included)
- 2 tsp fresh lemon juice
- A small pinch of fine sea salt
- 1 clean sterilised 500ml bottle with a tight-fitting lid
Method
- Put the four bags and the grated orange zest in a heatproof jug, pour over the 250ml of water, cover and steep for eight minutes.
- Lift out the bags, pressing each gently against the side (hibiscus takes a squeeze without going bitter), and discard.
- Strain the liquid through a fine sieve into a small heavy-based pan, leaving the orange zest behind.
- Add the sugar, lemon juice and pinch of salt to the pan.
- Scoop the pulp of all four passionfruit, seeds and all, straight in.
- Set over a medium heat and whisk gently for eight to ten minutes, until the sugar has dissolved and the syrup thickens enough to coat the back of a spoon.
- Take the pan off the heat and let it cool for ten minutes; pouring it boiling hot could crack a glass bottle.
- Funnel the warm cordial into a sterilised bottle, leaving the seeds in for their tropical look, and cap tightly.
- Cool fully, label with the date and keep in the fridge for up to three weeks.
- To use: about 30ml in sparkling water for a fizz, 30ml in a gin and tonic, 60ml over yoghurt and granola, 30ml to sweeten a tall iced tea, or 30ml in chilled prosecco for a quick passionfruit Bellini.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Good Earth Passionfruit and Orange, 15 Tea Bags 37.5g
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