Here I am, back with another recipe for home-made liqueur! Once you understand the procedure, you can make basically any flavour liqueur you like. This one is made with fresh passion fruit and it is delicious and even though it requires 45 days of “resting time”, the recipe itself is very easy. Thi liqueur is quite strong, so drink it in moderation or mix it with other liqueurs and juices to make tropical cocktails. I love the colour, so bright and cheerful… it looks almost like sunshine in your glass, doesn’t it? Enjoy! Cheers!
Passion fruit Liqueur
How to make a delicious Passion fruit Liqueur at home!
- 12 passion fruits
- 150 ml – 2/3 cup alcohol 95% or 151 proof grain alcohol or 190 ml – ¾ cup Vodka
- 250 ml – 1 cup water
- 150 gms – ¾ cup sugar
- ½ vanilla bean scraped
Mix the passion fruit pulp, alcohol and vanilla together in an air-tight container and keep it in a dark place for 30 days.
After the 30 days, make a syrup by mixing the water and sugar and heating until dissolved. Let the syrup cool down completely.
Filter the passion fruit alcohol to remove the passion fruit seeds and mix the alcohol with the cold sugar syrup. Pour into a jar and let it rest in a dark place for another 15 days.
Serve cold (on ice) or use for cocktails.
Maureen | Orgasmic Chef says
I can’t wait for the passionfruit to ripen here. This liqueur is going to be mine!
Gourmet Getaways says
What a great concoction! Love fruity liqueurs such as this! Thumbs up!!!
Julie & Alesah
Gourmet Getaways xx
will definitely try it .sounds so delicious
I am getting ready to give this a try! Have you tried to make the mango yet? I can’t wait so one of us has to. I am looking for the coconut also. Have a great week. You are still my hero in and out of the kitchen.
Quick question here:
What is meant by “150 ml – ⅔ cup alcohol 95% or 151 proof grain alcohol (or 190 ml – ¾ cup Vodka)”?
I have a litre of vodka with 50% alcohol – how much of it should I use for this thing to work?
Hi Peter… if you have Vodka, use 190 ml (3/4 cup). 🙂
Damn, that was quick! 😉
Thank you so much!
Elizabeth Van Pelt says
About how much in cups (or grams, I can measure either way) is 12 passionfruit? I have a bunch of de-seeded pulp in my freezer from my last harvest and would love to make this.
Also, the instructions say air-tight container, but I’m afraid of explosions, will a fermenting air lock work for this or does it not bubble?
You will need approximately 180 ml (about 2/3 cup) of seedless passionfruit pulp for this.
I always use a mason jar to make liqueurs. Leave about 5 cm/2 inches at the top, so it’s not filled to the brim. I never had a problem of fermentation. 🙂
Let me know how it comes out!
Elizabeth Van Pelt says
Thanks for the quick response!
I will make a batch this weekend, and if it turns out as yummy as I think it will, I can make a bunch for Christmas gifts. 🙂
Once made, how long of a shelf life do you think this would have?
So you can scale up the recipe as equal volume of passion fruit pulp to alcohol and then scale up the sugar?
It’s equal volume of sugar to alcohol. You can also add more passion fruit if you like or scale it up proportionally.
Juan Lopez says
Hello, how in cups is 12 passion fruits with seeds? Thank you
It should be about 1.5 cups. 🙂
Juan Lopez says
Thank you so much
Tracey Tranter says
I was wondering if you have ever made this with yellow passion fruit? I don’t expect it to be any different, except in flavour!
I haven’t tried it, but the method will be the same. 🙂 Let me know how you like it!
julie SOFONEA says
Great blog! I am a cook, my husband a French chef. We love Italian cooking, we are very close to ventimelia. Do you have recipe ideas for combava citrus, (kaffir lime) did you ever try for a fruit liquor? Of course its very strong, I use the leaves for curry, and zest for decoration. But havent found ideas yet for the fruit
I made this x 4, the passion fruit s were extremely sour ones. Followed the receipe but it’s turned out extremely sweet, sickly sweet. What can i do to remedy it pls?
Hi Annette, sorry to hear that. You can increase the alcohol and water (always following the proportions, so for example 75 ml of alcohol and 85 ml of water). Add a little bit at a time until it reaches the taste you like. Hope it helps!
Have been making passion fruit liquer with great
success. All my friends LOVE it!
I’m making big batches for Holiday gifts.
Can this be stored without refrigeration like most liquers?
Hello! I am so happy you like it! I guess it can… it never lasted too long here as I usually make small batches. But the alcohol should preserve it fine! 🙂
I just had a few questions. Does the lilikoi liquor need to be refrigerated and does it usually separate. Once I shake it it’s find, just wonder if that’s what it does