Genipapo Syrup

Pit the genipapos and cut them into pieces with the seeds

Place the water in a pot, add the genipapos and simmer with the lid on, over low heat for 1 and 1/2 hours

Remove from heat, cover with a cloth and let it rest for 24 hours

The next day, take a fine cloth (like cheesecloth) and place it over a strainer

Strain the genipapo

Place the pot back on the stove with the strained genipapo, add the sugar and simmer for 30 minutes

Strain again with the peneira and cloth

It should yield 3 and 1/2 cups of syrup

Add the rum, mix, and place in a jar

Close it well and let it mature for at least one week

The longer it matures, the better

Yields 1 liter (4 cups)