Passion fruit, granadillas to most of South Africa, are small fruits with tough, wrinkled skins and a sharp yellow pulp that carries more flavour per spoon than almost anything else in the kitchen. The name is older than it sounds: missionaries in the 1500s read the passion flower’s parts as symbols of the Passion, and the fruit inherited the name.
At the retreat we don’t serve alcohol, which turns out to be a reason to take drinks more seriously rather than less, and this cordial is one of the results. Sweet, tart, and lengthened with sparkling water, it does what a good aperitif does without the aperitif. There’s more on how we approach food and drink on the Gastronomy page.
Here is the recipe for our favorite passionfruit cordial
INGREDIENTS
- Pulp from 20 granadillas
- 4 table spoons of honey
- 1 teaspoon of passionfruit pulp for serving (optional)
- Pulp from 20 granadillas
INSTRUCTIONS
Add the honey and passion fruit pulp to a pot and simmer until the honey dissolves and the mixture takes on a syrup texture. Cool.
To serve, fill a third of each glass with cordial, top up with sparkling water, and float a teaspoon of fresh pulp on top.
