If using passion fruit pulp, defrost & measure it then skip to step 2. Make sure to buy wrinkly passion fruits (they're the ripest), then cut each passion fruit in half and scoop out the pulp into a glass.

Mash the mixture lightly to break down the pulp, but not hard enough to break the seeds, then strain the mixture and set aside the passion fruit juice (this took me about 5 minutes).

Next, put the water and sugar into a small pot over medium heat, and stir it constantly with a silicone spatula until the sweetener has dissolved (less than a minute).

Then let it heat until just starting to simmer, set a timer for one minute of simmering, and turn off the heat when the timer goes off. Immediately pour in the passion fruit juice and stir well, then move the pot off the heat to a cool burner and let it get to room temperature (about an hour). Do not cover it or the syrup will end up too thin; the cooling time also lets more of the water evaporate out.

Once cooled, pour your passionfruit syrup into a glass jar, close the jar and store it in the fridge for up to 2 weeks or the freezer for up to 6 months. For more flair, feel free to add some of the black passion fruit seeds back in.