Eat me — drink me! This multi-purpose “potion” is equally delicious for eating and drinking. Try it drizzled over french toast, pancakes or waffles. Toss it through a bowl of fresh-cut strawberries or on top of chargrilled pineapple and bananas or simply poured over vanilla icecream (my personal favourite). Use it as the syrup base for Christmas punch (see recipe below), add a tablespoon to a flute of bubbly or to boiling water as a refreshing caffeine-free beverage at the end of a hectic day.
Minted passionfruit punch
| 600 ml | Passionfruit juice, unsweetened, see Geoff's tips in the comments section below the recipe (Main) |
| 100 g | Honey |
| 200 g | Soft brown sugar |
| 600 g | White sugar |
| 1 cup | Mint leaves, tightly packed (Main) |
| 100 g | Fresh ginger, peeled and grated |
| ½ cup | Fresh lime juice |
Christmas party punch
| 1 cup | Minted passionfruit potion |
| 1 cup | Freshly squeezed orange juice |
| 1 cup | Pineapple juice |
| 1 cup | Dark rum, or vodka (optional) |
| 750 ml | Tonic water, or soda, ginger ale or Champagne |
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Directions
For the minted passionfruit potion
- Gently heat the passionfruit juice, honey and sugars in a saucepan, stirring until sugar dissolves. Bring to the boil and simmer for 10 minutes.
- Remove from the heat, stir in the mint, ginger and lime juice.
- When cool strain through a fine sieve and pour into sterilised bottles.
For the Christmas party punch
- Mix all the punch ingredients together, fill tall glasses with ice cubes, ladle in punch and garnish with fresh mint sprigs, sliced strawberries and tall straws.
