Ingredients
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375ml (1 1/2 cups) water
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315g (1 1/2 cups) caster sugar
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2 x 125g punnets blueberries
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2 x 125g punnets raspberries
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3/4 cup passionfruit pulp (about 6 passionfruit)
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12 cups ice cubes
Method
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1Place the water and sugar in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook for 10 minutes. Set aside to cool slightly.
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2Place one-third of the syrup in a saucepan over medium heat. Add the blueberries and bring to a simmer. Reduce heat to low and cook for 3 minutes or until the syrup changes colour. Strain the syrup into a jug. Repeat with half the remaining syrup and the raspberries, then repeat with the remaining syrup and the passionfruit pulp.
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3Transfer the fruit syrups to separate airtight bottles and place in the fridge to cool.
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4Place the ice cubes in the jug of a blender and blend until finely crushed. Divide the crushed ice among serving glasses and drizzle over your choice of fruit syrup to serve.
Source: taste.com.au
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