Bar Shira, recipe sufficient for 20 oz: Use a sieve to separate the pulp from the seeds of 33 oz of passion fruit into a saucepan. Pour hot water over seeds that remain in the sieve so that water gets into the saucepan with pulp. Add 17 oz of sugar and heat over a low fire for 30 minutes. Bring to boil, add 1 oz of lemon juice and stir. Pour ready syrup in a bottle and store in refrigerator.