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Summer syrups: blackberry-honey-vanilla and passion fruit-ginger

It’s getting hot here in California, so while it’s technically spring, it feeling more like summer. Here are a couple more syrups that I developed last year: blackberry with honey and vanilla, and passion fruit with ginger. We tend to use fruit syrups for sodas and other drinks, but these could also work nicely on ice cream or yogurt.

Ingredients for blackberry syrup with honey and vanilla

  • 1 pound blackberries, rinsed
  • 1 1/2 cups sugar
  • 1/4 cup vanilla sugar
  • 1/4 cup mild-tasting honey, such as blackberry or sage
  • 1/2 cup water

Ingredients for passion fruit syrup with ginger

  • 14 ounces (400 grams) passion fruit pulp, without seeds, either frozen or fresh
  • 1 1/2 cups sugar
  • 1 tablespoon ginger paste, or minced ginger
  • 1/2 to 3/4 cup water


  1. Place everything in a non-reactive sauce pan, bring to a simmer.
  2. Stir every minute or two to prevent scorching. For the blackberry syrup, occasionally mash gently (I use a potato masher) to help release berry juice.
  3. Simmer for a total of 10 minutes. For the blackberry syrup — not really needed for passion fruit, unless the pulp is particularly fibrous or stringy — pour through a strainer; press the liquid out from the mixture using the back of a large spoon or spatula.
  4. Pour syrup into a glass bottle or jar, and store in the refrigerator. Yields 2 1/2 to 2 3/4 cups.

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