’Bar Shira’s recipe, good for for 20 oz: Use a sieve to remove the seeds from 33 oz of passionfruit pulp. Filter into a saucepan. Pour hot water over the seeds remaining in the sieve, such that the water passes through into the saucepan with the pulp. Add 17 oz of sugar and heat over a low flame for 30 minutes. Bring to a boil, add 1 oz of lemon juice and stir. Pour the resulting syrup into a bottle and store in the refrigerator.’