Cocktails with Passion fruit purée
Passion fruit purée is a thick fruit base of strained passion-fruit pulp.
How it's used
Passion fruit is sharply acidic, so a passion fruit sour often needs less lime than the same drink built on mango. The purée also brings color and enough body to hold a foam. Bar purées run from unsweetened to nearly a cordial, so check the label before adding any syrup. Rum and tequila suit it, and vanilla rounds off its sharpness.
Substitutes for Passion fruit purée
Fresh passion fruit
Pulp, pressed through a sieve to remove the seeds, swaps in at the same measure. One fruit gives about 15 ml.
Sweetened bar purée
A purée such as Monin's carries about 25 g of sugar per 30 ml. With one, the drink needs less syrup, if it has any.
Passion fruit syrup
Sweet and brings little of the tartness: cut any other syrup and add a little lime.
Passion fruit juice
The pressed liquid without the pulp: it sharpens and flavors but does not thicken, so foam comes out thinner.
Storage
Fresh pulp keeps a few days in the fridge. Commercial purée lasts to its date and goes in the fridge once open. To keep either longer, freeze it in an ice-cube tray: a whole tub thawed and refrozen separates.
