Cocktails with Passion fruit purée
Passion fruit purée is a thick fruit base of strained passion-fruit pulp.
How it's used
It is one of the few fruits that brings its own acidity, and plenty of it, so a passion fruit sour often needs less lime than the same drink built on mango. It also brings color and enough body to hold a foam. Check whether yours is sweetened before you measure the syrup: bar purées run from unsweetened to nearly a cordial. Rum and tequila both suit it, and vanilla rounds off the sharpness that raw passion fruit brings.
Substitutes for Passion fruit purée
Fresh passion fruit pulp works one for one, about 15 ml per fruit, pressed through a sieve to remove the seeds. If you use a sweetened bar purée such as Monin's, about 25 g of sugar per 30 ml, cut any syrup the recipe has. Passion fruit syrup is sweet and brings little of the tartness, so cut 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.
Passion fruit pulp with seeds
Straight from the fruit, seeds included: strain it unless you want the crunch.
Storage
Fresh keeps a few days refrigerated and freezes cleanly in portions. Commercial keeps to its date and wants the fridge once open. Freeze it in an ice tray if it goes slowly, since a thawed and refrozen tub separates.
