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Lime or Passionfruit Syrup    by Jenny Scodellaro
Boil 6 cups sugar with 4 cups water
Add 2 cups lime juice
Pour into hot sterilised bottles and seal at once. This syrup should keep for 6-8 months.
(In our experience, it keeps a good deal longer.)
Stir into iced tea, mineral water and into thick yoghurt together with some fruit of the season for a common breakfast in our home.
Passionfruit Syrup: recipe is the same, but substituting the passionfruit of course for the lime; but, in addition, do add 1/8 cup of lemon or lime juice to the 2 cups of Passionfruit juice.