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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)