When we have approximately one kilo of pulp, we place it in a glass jar or jar together with the rum or white brandy that we have chosen, and we let it macerate for a minimum of 8 days.
Once the relevant days have passed, to continue making the passion fruit liqueur, what we do is place the sugar and water in a pot and wait for it to boil. When the mixture is boiling, let it cook for 3 minutes and wait for it to cool completely.
While we wait for the syrup to cool, we strain the macerated pulp that we already had in order to obtain the alcohol that has already absorbed the flavor of passion fruit. Thus, with the macerated pulp, the passion fruit liqueur will have much more flavor of passion fruit or passion fruit.
Finally, we add the already cooled syrup to the passion fruit liqueur, and that’s it! Bottle your passion fruit liqueur in a glass or plastic bottle and enjoy it very cold. You can keep it at room temperature and add ice when you want to drink it.
When we have approximately one kilo of pulp, we place it in a glass jar or jar together with the rum or white brandy that we have chosen, and we let it macerate for a minimum of 8 days.
