Harvest as many passion fruit as you can get your hands on. I’m talking buckets if you can. Cut in half and scoop the pulp into a measuring jug. Discard the skin. For every 4 cups of pulp, add 1 cup of white sugar to a large preserving pan. Gently bring to the simmer, stirring to dissolve the sugar fully. Simmer for 10 minutes. Turn off the heat and when cool enough to safely handle, place the mix through a mouli (or sieve) to remove the seeds. This leaves you with a gloriously golden liquid that you can then bottle into sterilised bottles.

Nothing is more refreshing on a hot Summer’s day than a glass of passion fruit cordial on soda water.