Name: Homemade Passionfruit Cordial
Total time: 25 min
Yield: Makes about 500ml
Cuisine: British
Ingredients: 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

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.

⏱ 25 min 🍽 Makes about 500ml 📊 Easy 📚 Fruit Tea Recipes

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.

What you'll end up with: A 500ml bottle of amber orange cordial with passionfruit seeds suspended through it, tart with hibiscus and led by passionfruit and orange, ready for a dozen or more drinks over its few weeks in the fridge.

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🛒 Made with this tea

Good Earth Passionfruit and Orange, 15 Tea Bags 37.5g£4.50