I'm testing this recipe for Editor's Pick this week and it calls for making Passion Fruit syrup from a cup of fresh passion fruit and a cup of sugar. I have scoured Baltimore from top to bottom and can't find fresh passion fruit, but did find 100% fresh passion fruit juice with no sugar added. I was going to make the syrup by using 2 cups of juice and a cup of sugar and letting it reduce to 1 cup of liquid. Acceptable substitution?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)