A couple weeks ago, while doing the shopping for one of my cooking classes, I found a bunch of my favorite frozen passion fruit puree on sale at the grocery store. I snapped up a couple packages of it (OK...more than a couple. Like maybe five.) and brought them home--the icey bag hitting my bare legs as I lugged the packages back to my apartment.
I've really been into the idea of making ice pops lately, but besides my mocha fudge pops, I've actually not had much success creating anything super exciting. I did have one spectacular disaster involving pineapple, cilantro, and lime that caused a bit of a ruckus, but not in a good way.
But I figured that passion fruit is pretty tough to mess up as long as you stay simple, so that's what I did.
I also found out that the leftover juice makes a delicious juice. And cocktail mixer. Add a little bit of rum to the mix, pop on a big hat, and you're ready for summer.
If you're into passion fruit, I definitely recommend giving these ice pops a shot. Note that the turbinado sugar turns the mix a little bit of a deep orange-y brown, which I found quite lovely. It reminded me of that Crayola crayon color, Burnt Sienna. Gorgeous!
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Brown Sugar Passion Fruit Ice Pops
The yield depends on the size of your molds. This made about 6 standard ice pops.
2 cups frozen passion fruit pulp, defrosted (that's about 1 standard package)
1 1/2 cups turbinado sugar ("sugar in the raw")
2 cups water
Juice of 1 lime
Combine all ingredients in a medium saucepan over medium heat and stir until sugar is full dissolved. Let cool completely at room temperature. Once cool, whisk a few times to remove any separation, and then pour into ice pop molds.
Let freeze for at least 4 hours before unmolding.