Pistachio Sydney honey tea
By VicentaLakin
This fruit, which is almost invisible in our north, is known in your blogs and then I buy it online, first coming to Cope to learn about it. Bacon fruit, originating in the Amazon rainforest in South America, is considered by Spanish explorers and monks to be the “mystical fruit” of the human ancestor “Adam, Eve”, referred to in the Bible, so the English term is “PassionFruit”. “Passion” means “hotness, love”, so it is called “love fruit”, “love fruit”. Bacon fruit, commonly known as “Brazilian fruit”, has been dubbed as “perhapsgoes” because its juice distributes the fragrance of 165 fruits, such as bananas, pineapple, lemon, strawberries, peaches and pomegranates. Bacon is rich in 17 amino acids and more than 160 beneficial ingredients such as multiple vitamins and micronutrients, which are necessary for humans. VCs, carrots and SOD enzymes, which are rich in fragrances, can remove the free radicals from the body and act as a detoxification against ageing. Honey itself is a good combination of detoxification and cloves, and a new and fresh plumbing of Sydney with a lot of fruit glue. Let's not miss the beauty of this beehive tea。
Recipe Recommendations
- Passion fruit pulp 600 grams
- Sydney of 2
- honey 200 grams
- rock sugar 300 grams
- sweet and sour
- cook
- several hours
- ordinary
Steps for Pistachio Sydney honey tea

1
Sydney went for a slice。
2
Cracking ice cream with sliced Sydney。
3
The cloves are cut in half, and the fruit and juice are removed。
4
Put the clot in the pot with Sydney。
5
It's on the fire, it's boiled, it's prepared。
6
It's the only thing that's left behind。
7
It continues to boil to Sydney's crumbs, and the juice gets sticky。
8
The finely prepared Bacon Sydney sauce falls into the honey mix evenly when it's hot, and is stored in an disinfected bottle。Pistachio Sydney honey tea Make Tips
Zhuzhu mentioned that passion fruit seeds are edible, so I didn't remove them. Those who don't mind the trouble can also pick them out. The foam produced while boiling the jam is the fruit's astringency, so be sure to skim it off. Honey should be added when the jam is warm, as excessive heat will destroy the active substances in the honey. The jars for the jam need to be sterilized by boiling beforehand. Always use a spoon free of water and oil to scoop the jam before eating.