Fassionola is the long-lost tropical cocktail syrup that your fruit punch dreams are made of and an essential part of the ORIGINAL Hurricane cocktail. Here’s our easy, tasty, fruit-punchy fassionola recipe!
WHAT IS FASSIONOLA SYRUP?
As far as we can tell red fassionola syrup needs to meet 3 requirements:
- a bright red color
- passionfruit forward
- tastes like fruit punch
So with those criteria in mind, you could make any number of variations from this fassionola syrup recipe. For our syrup recipe, we use strawberries for that bright red syrup look, passion fruit for flavor, and an apple to help bring in more fruity liquid without overpowering the passion fruit. You could also add pineapple or really any other tropical fruit. Just as long as you get something resembling Hawaiian Punch.
The addition of the apple and pomegranate molasses really gives this syrup depth and helps it become more than just a strawberry passion fruit syrup. If you don’t have all of these ingredients, that’s okay! This is a very forgiving recipe and because we are letting the syrup sit for 12-24 hours (ideally 24) whatever flavors you do have will meld together and create a very tasty syrup regardless.
FASSIONOLA SYRUP INGREDIENTS:
Strawberries: We found that using frozen strawberries was best for a few reasons. First, strawberries (and other fruits) are frozen at peak ripeness so you know they taste their best. We also like that when the strawberry thaws it breaks down easier than fresh berries and it releases bright red juice. This all makes the maceration work faster.
Apple: Apple isn’t the most traditional fassionola ingredient but we used it because we had it. Since our recipe doesn’t call for additional water we added apple to contribute more water without adding too much flavor that might overpower the passionfruit. That said, you could throw in some pineapple instead of apple, which would be incredible. We used a fuji apple but any ole apple will do, a tart granny smith would be amazing.
Passionfruit: We have used about 2 fluid ounces of fresh passionfruit because that’s all we had on hand but you could definitely double the amount of passionfruit because it is the most amazing fruit ever made.
Frozen passionfruit pulp can be found at many grocery stores in the States and we here at Very Good Drinks are big supporters of frozen passionfruit. The frozen passion fruit pulp is a bit more tart than fresh, so you could start with 1/4c (65g) of frozen pulp and add more to taste.
We also have a passionfruit syrup recipe (because we love p-fruit that much).
Pomegranate Molasses: You can find Pomegranate Molasses in just about any international market. You can also find it online* pretty easily. If you’ve got some pomegranate juice laying around, we have a recipe for homemade pom molasses over on our Grenadine recipe.
Sugar: We used natural pure sugar cane but just about any sugar would work. Think white sugar, demerara, etc. For faux sugars like stevia, monk fruit, erythritol, etc. start with half the amount and add more to taste.
Lime: Just some good ole fresh lime. I also like to throw the lime husk in the syrup just for some extra zestiness and complexity. Totally optional.
Macerate: We do not cook this syrup. Instead, we allow the fruit to macerate, meaning the sugar naturally draws the juice out of the fruit to create a syrup. No cooking or added water is necessary.
Once everything is thrown together you only need to stir it a few times and let it sit to do its thing.
Macerating (instead of cooking) preserves the bright flavor of the fruit and makes for a more impactful and flavorful syrup. I encourage you to let this syrup sit at room temperature for 24 hours, tasting the syrup every 6 hours (or so). This way you’ll be able to understand how the flavor changes as it sits.
It is safe to allow this to sit on the countertop at room temp. but if you don’t feel comfortable with that you can, of course, keep it in the fridge overnight. Just be sure the fruits have thawed completely before putting the fassionola in the fridge and give the syrup a stir every few hours as you think of it.
If for some reason your sugar has not melted within the 24 hour time frame, scoop out your fruit pieces and add a splash of boiling water (about 1 ounce). Stir the syrup until the sugar has melted.
This shouldn’t be a problem but I have noticed that when I put a maceration in the fridge the sugar doesn’t dissolve as well as it does at room temperature.
For a higher yield syrup: After letting the fruit and sugar macerate, blend the fruit and syrup before straining and bottling.
WHAT DRINKS CAN I MAKE WITH FASSIONOLA?
The most well-known fassionola syrup cocktail is the Hurricane. But fassionola syrup is such a versatile syrup that you could swap it in nearly any fruity, citrusy cocktail. Think fassionola daiquiri, or even a fassionola margarita. We have even made a Hurricane riff with coconut cream and it was like a Pina Colada and a Hurricane had a beautiful love child.
We have also made fassionola kombucha and it was basically tropical fruit punch soda which was as delicious as it sounds.
In the summer, put this over some shaved ice for a Hawaiian fruit punch snowcone.
The possibilities really are endless with fassionola syrup.
HOW TO PRONOUNCE FASSIONOLA.
Fassionola is pronounced: fashion-oh-la.
I have heard people pronounce it how it’s spelled and that’s totally fine too. As far as I can tell, that’s the French pronunciation. How very fancy. Oui, Oui.
Some common misspellings are fasionola, fashionola, and the-tastiest-syrup-on-planet-earth.
Keep syrup refrigerated for up to 1 month.
Add a small splash of vodka or rum to extend shelf life.
Blend leftover fruit pulp (remove lime husks) and use it as a jam for your peanut butter and jelly sandwiches!
BE SURE TO TRY OUT OUR FASSIONOLA HURRICANE!
- 2 c. frozen strawberries* (260 g)
- 1/4 to 1/2 c. passionfruit pulp (about 2 fruit)** (65-130g)
- 1 fuji apple
- 1 lime. juiced (30g)
- 1.5 c. sugar (305g)
- 1 Tbls. Pomegranate Molasses (20g)
- toss all ingredients into a sealable container and stir to combine.
- leave to macerate for 12 to 24 hours, stirring the syrup on occasion. 24 hours is really preferred for optimal punchy tropical flavor.
- fine strain and bottle.
NOTE: if you have a blender you can blend all the fruit together for a better yield. Otherwise, use the leftover strained fruit to make a fruit punch jam.
*we used 2 cups of whole frozen strawberries, it is important that the strawberries are frozen because they will release their juice easier.
**using 1/4c of passionfruit will give you a less tart syrup and allow some of the other flavors to shine through.