Passionfruit syrup

Makes 500 ml (17 fl oz/2 cups)

440 g (15½ oz/2 cups) caster (superfine) sugar

160 g (5¾ oz/²/₃ cup) passionfruit pulp (you’ll need about 6–8 passionfruit)

¼ teaspoon cream of tartar

Put the sugar in a small saucepan with 375 ml (13 fl oz/ 1½ cups) water. Using a metal spoon, stir over medium heat until the sugar has dissolved.

Bring to the boil over high heat, then immediately reduce the heat to a steady simmer. Cook the mixture for 15–20 minutes, or until it has thickened slightly.

Add the passionfruit and bring back to the boil over high heat, then reduce the heat to a simmer and cook for a further 10 minutes. Remove from the heat and stir in the cream of tartar until dissolved.

Pour through a sieve, placed over a sterilised funnel, into a sterilised 500 ml (17 fl oz/2 cup) glass bottle or jar. Seal tightly and carefully invert the jar, then leave to cool to room temperature.

The syrup will keep in the fridge for up to 3 months; discard if any mould appears, or if the aroma or flavour suddenly changes.