Passionfruit Cordial - Cook Republic

I am amazed that we still have a steady trickle of plump passion fruit at the markets. I am also amazed that we are still wearing skirts and tank tops when autumn has almost gone. Maybe the two are related. Maybe it was the wrong year to buy a very chic, very warm wool cape. Or that snuggle fest of a rust-toned generous shawl. Whether or not I christen the wool cape, Friday evenings sipping something cool poolside is definitely something I am getting used to. Like this gorgeous homemade passionfruit cordial that has no refined sugar and works brilliantly with homemade carbonated water for casual sipping or as the base of a fancy gin and tonic concoction that Nick made at my behest.

Passionfruit Cordial - Cook Republic

I love small batches of everything. Jams, pickles, butter and cordials. I love the fact that you can create fancy flavours and healthier versions too, combos that you would be hard-pressed to find at the stores. My boys were never cordial drinkers, it was freshly squeezed juice all the time. But now that they are older, Nick and I find more time to create a cocktail or two for ourselves as a treat for being overworked parents throughout the week. And small batch cordials are the thing to have handy if you are into that kind of a thing. This passion fruit cordial will last a week in the fridge and will make approximately 10 glasses of something delicious to sip on, whether it has alcohol or not. Cocktails, mocktails or icy poles. The possibilities are endless.

Passionfruit Cordial - Cook Republic


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Passionfruit Cordial - Cook Republic


5 from 1 vote
Print Recipe Rate / Comment
Author: Sneh
Course // Pantry, Preserving
Cuisine // Gluten Free, Refined Sugar Free, Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes


  • 1 cup (200 g) passionfruit pulp
  • 2 cups (500 ml) water
  • 1 cup (250 ml) maple syrup
  • 1/2 cup (125 ml) freshly squeezed lemon juice


  • Place all ingredients in a large, heavy bottomed saucepan on medium heat.
  • Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from heat and cool completely.
  • Pour in a clean and dry glass bottle. Seal with a lid. Store in the fridge for up to 3 weeks.
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