1.Stir sugar and the water in medium saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Remove from heat; cool
2.Strain passionfruit pulp; discard seeds. Stir passionfruit juice and rum into sugar mixture. Pour liqueur into sterilised bottles; seal immediately. Label and date bottles when cold.
Store liqueur in the refrigerator for at least one week before serving. Liqueur will keep for up to 3 months in the refrigerator. You will need about 10 passionfruit to get enough pulp for this recipe. You can leave the passionfruit seeds in the liqueur, or strain them out – the choice is yours.