Tuesday, 15 April 2014

百香果果汁 ~ Passionfruit squash


食谱取自 Donna Hay


880g  细砂糖
500ml 清水
250ml 白香果肉
1 茶匙  citric asid  ( 我没放 )

1.将糖,水和百香果肉放入锅里,以中火煮至糖融化。 (图1
                                                ~ 1 / picture 1 ~

2. 待冷,即可放入冰箱里。( 大概可放4星期



Recipe source : Donna Hay

Passionfruit  squash

Ingredients :
880g caster (superfine) sugar
250ml passionfruit pulp
1 teaspoon citric acid ( I omit it and replaced with soda water )

Method :
1. Place sugar, water and passionfruit pulp in a medium saucepan over medium heat Bring to the boil and stir until sugar is dissolved. ( Picture 1)

2. Remove from the heat and allow to cool. Store in the fridge for up to 4 weeks.

3. To serve , pour over crushed ice and top up with water or soda water to taste.

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake for Happy Kids , Mich of Piece of Cake and  Joyce from Kitchen Flavours .