百香果果汁 ~ Passionfruit squash

 

 

食谱取自 ：Donna Hay

百香果果汁

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

 

做法 ：
1．将糖，水和百香果肉放入锅里，以中火煮至糖融化。 （图1）
                  

                                                ~ 图1 / picture 1 ~

2. 待冷，即可放入冰箱里。（ 大概可放4星期 ）

3．喝时可加入苏打水和碎冰。

 

Recipe source : Donna Hay

Passionfruit  squash

Ingredients :

880g caster (superfine) sugar
500mlwater
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 .