Passionfruit season was upon us and it was a bountiful harvest indeed! With bushells of passion fruit ominously sitting in my kitchen every week, I was forced to come up with a lasting solution. I’ve been on a coffee kick ever since I got my hands on the new Wonderchef Coffee Range and I thought I’d give passionfruit and coffee a try!
Passion fruit syrup from scratch
Fresh passionfruit is fantastic. I like to split it in half, add some sugar and eat it right out of the shell with a spoon. It’s wonderfully tart and I even love the crunch of the seeds. The problem is that fresh passionfruit doesn’t last very long. During season time we’ll juice the pulp and have it with some water. For off season passionfruit needs, I like to pop some seeds into an ice cube tray and freeze them so I always have some on hand.
For this coffee recipe we’re going to make a passionfruit syrup. The syrup lasts way longer and is perfect for a quick, refreshing drink during the summer months. To preserve the essence of the passionfruit, I’ve kept the syrup more on the tart side with a lower sugar content. Of course, if you don’t have access to fresh passionfruit you can also use any commercial syrup. The passion fruit syrup is also fantastic on its own – just mix some water or soda into it and you’ll have a refreshing glass of passion fruit juice in seconds!
The Wonderchef Regalia Capsule Coffee Machine can make not one but 3 different types of espressos – Ristretto, Espresso and Lungo. Coffee capsules are readily available in the market and if you’re someone who loves a good cup of coffee but can’t bring yourself to source the best beans or spend too much time on your coffee routine then a capsule machine is perfect for you. Coffee capsules are pre-ground, tamped and sealed securely so they stay fresh for a really long time. What I particularly love about it is the variety. I can do a different flavour every day because the capsules are individually packed! Just insert a capsule and let the machine do its thing and you’ll have a perfect cup of coffee in no time. You also get a free milk frother which will help you to make a plethora of espresso based drinks and desserts!
So now that you’ve got your espresso shot and syrup covered, all you have to do is assemble the drink! I prefer using soda or sparkling water to top off the drink. You can use plain water but a little bit of fizz really elevates the drink. The sourness of the passion fruit pairs really well with the bitterness of the espresso. It’s such a great iced coffee drink that I’ve even gotten a ‘not bad’ shrug from filter coffee enthusiasts!
Time: 25 minutes
For the Passion Fruit Syrup:
- ½ Cup White Sugar
- ¼ Cup Water
- ½ Cup Fresh Passion Fruit Juice (5-6 Passion fruits)
For the Passion Iced Espresso
- 2 oz Passion Fruit Syrup (¼ cup)
- 2 oz Espresso (¼ cup)
- 10 oz Club Soda (2 ¼ cup)
Passion Fruit Syrup
- Cut the passion fruits and separate the pulp.
- Add the pulp to a blender and pulse twice. Do not over pulse, you don’t want the seeds to break down completely.
- Strain the pulp and discard the seeds. You should have about ½ cup of juice depending on the size of your fruits.
- Add the sugar and water to a small pot and bring to a boil on medium heat while stirring often. Allow it to boil for 2 minutes.
- Add the passion fruit juice and let it come to a boil again. Boil for 3-4 minutes.
- Allow the syrup to cool completely before transferring to a clean jar.
Passion fruit iced espresso:
- Prepare your espresso shot and set it aside. (You can do this while your syrup cools)
- Fill a jar with your preferred amount of ice.
- Add the passion fruit syrup, followed by the soda and then the espresso. Stir to combine.
- Serve immediately and enjoy!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.