Photo has been used for illustrative purpose.

It’s not only tasty but, because of the addition of ginger, it’s good for your digestion too, so is ideal after a large, rich meal and perfect to help cancel out the excesses of the festive period.

Both passion fruit and kiwis are high in vitamin C, so excellent to boost your immune system during the winter months.

I’ve been thinking of doing dry January and know I will need something tasty to drink that will keep me fresh.

I originally made this syrup to soak some mini sponge cakes in as a healthy alternative to the rather sweet and sugary rum baba.

I tried a little in the bottom of a tall glass and topped it up with some champagne to see if it would work – and it did.

However, if you are abstaining this January, it’s equally good served with tonic or soda water rather than your favourite chilled fizz.

Passion fruit, kiwi and ginger syrup

Makes about 500ml

80g fresh ginger, peeled and grated

250ml boiling water

150g sweetener

Juice of 1 lime

3 passion fruit, pulped

4 kiwis, peeled and finely diced

Put the ginger, water, sweetener and lime juice into a medium-size saucepan over a low heat. Bring to a boil and simmer gently until all the sweetener has dissolved. Remove from the heat and add the passion-fruit pulp and diced kiwis.

Leave to steep for at least an hour, but overnight in the fridge is preferable.

With a potato masher, mash the mixture until thoroughly mushy. Sieve into a serving jug over a fine-mesh sieve and store in the fridge to use for desserts or drinks.

The Independent