I went to the local organic/farmers’ market for the first time since all of “this”, and the line at 8am showed me two things.
- People are tired of not doing community activities
- People are getting bored pretty damn early in the morning
I mean, why not? That’s the entire reason I was there! I did make some pretty solid sauerkraut from a head of purple cabbage, although the well-meaning purchase of dandelion greens (the new hot green!) was wishful thinking and went into the trash eventually. I have no problem eating weeds.. just faced with the dauntingly giant bundle of weeds, I lost my nerve. I am convinced that, at least for blue-collar Boston kids like me, the farmer’s market is mostly a place where we lie to ourselves. In one day I went from almost zero food waste to a barrel full of rotten plants. The strawberries, most of them, fared better and ended up in a syrup. The passionfruit, what was edible at least (much of it was empty husks when I got home!), I transformed into a syrup of the gods!
It was easy, really. Just spoon out the guts of the passionfruit, add sugar to cover, and muddle the whole mess with a spoon. Let it sit, covered, in a warm space until the sugar and fruit become a syrup. Push the mess through a fine metal strainer until only bare seeds remain. Sweeten to taste, and “Bob’s your uncle!”
This stuff is pretty great on anything, but I turned it into Margaritas.
So, once you’ve made that syrup, here’s the recipe.
- 2 oz reposado tequila
- 1/2 oz triple sec or curacao
- 1/2 oz passionfruit syrup
- 3/4 oz fresh lime juice
Shake, strain into a salted glass
For extra credit, garnish with spent passionfruit husks filled with a about 1/4 oz of syrup and a splash of tequila, lightly mixed! Trust.