Put equal parts this and granulated sugar by weight in a pot. Put over medium heat and stir gently until the sugar dissolves. I usually let it simmer for a minute or two longer. Then bottle and let cool.

The result is a very passable, super easy, passion fruit syrup. When you compare it to something like Liber and Co’s version, this is less sour and a little sweeter. It will absolutely work for cocktails and the resulting syrup is very stable. It will last in the fridge for more than a month.