In a stovetop pot mix together 1 cup (250ml) of passion fruit purée (I buy mine frozen from Latin American supermarkets) and 1/2 cup (125ml) sugar. Dissolve over medium-high heat, and simmer for 15 minutes until the sauce thickens.

For a thicker sauce, mix 1/2 teaspoon of cornstarch with 1 tbsp water. and whisk into the sauce on low heat until the sauce has thickened.

Pour into a mason jar and refrigerate until ready to be used.

I use this coulis in cocktails, such as the Beach House Punch, in desserts, such as my chocolate & passion fruit tart, or simply added to a fruit salad.