Passion Fruit Orangeade Recipes

Steps:

• Prepare an ice bath. In a large saucepan, combine sugar and water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 10 minutes. Transfer syrup to a bowl, and set bowl over ice bath. Let stand, stirring occasionally, until chilled. Store the syrup in an airtight container, refrigerated, up to 2 months.

Steps:

• Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
• Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Steps:

• Slice the passion fruit in half over a bowl, catching any juice. Set a fine strainer over the bowl. Using a spoon, scoop flesh into strainer; press down on seeds to extract all juice; you should have 1/4 cup juice. Reserve 2 tablespoons seeds; discard remaining seeds.
• Combine passion-fruit juice, orange juice, simple syrup, and 1/2 cup cold water in a large pitcher; stir to combine. Fill pitcher with ice. Pour into individual glasses, and garnish each glass with 1 teaspoon seeds. Serve.

Steps:

• Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
• using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
• pour into ice cream maker and chill/churn for about 30 minutes.

Steps:

• Combine orange juice, passionfruit pulp, water and sugar in saucepan and bring slowly to simmer stirring constantly.
• Add sago and cook stirring constantly until thickened.
• Continue cooking for 20 minutes, stirring frequently until sago is translucent.
• Pour into bowl and allow sag ot cool then chill thoroughly before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 24cm cake tin with baking parchment. Cream the margarine or butter with the caster sugar using an electric whisk until light and fluffy, then beat in the eggs one at a time. Sieve in the flour and fold it in. Add the orange zest and juice, fold that in as well, then pour into the prepared tin, smoothing over the top. Bake for 25 mins until golden. A skewer should come out clean when inserted in the middle.
• Remove the cake from the oven, leave for 5 mins, then remove from the tin, peel away the parchment and leave to cool on a wire rack.
• Meanwhile, make the topping by mixing the mascarpone, icing sugar, orange juice and vanilla until smooth. Cut open the passion fruit, scoop out the seeds, then add half to the mix, reserving the rest.
• Use a palette knife to spread the topping over the cooled cake, then drizzle over the remaining passion fruit seeds.