Passion Fruit Syrup

Making it

refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.

Sold as a tiki-bar staple, most recognisably by B.G. Reynolds'; commercial bottles vary widely in how much actual fruit they carry against added colour and acid.

Composition

Derived from the ingredient records. Sugar and energy are the mass balance of the passion fruit juice and the dissolved sugar, summed over the two lines rather than measured in a bottle. The juice's own sugar and passion fruit's own titratable acidity are not covered by the site's lemon and lime convention and no other source was checked, so acidPercent is left off rather than estimated, even though the syrup tastes considerably tarter than that implies. Volume is estimated by adding a partial specific volume of about 0.63 ml per gram of dissolved sucrose to the juice's own volume rather than assuming a simple sum of the two, and the resulting density is marked estimated because a derivation is not a measurement.