I strained the mixture and removed the seeds because I prefer a smoother texture but feel free to leave them in if you don’t mind the texture. I made a passion fruit sauce by taking the pulp from a couple passion fruits, the juice of one lime and some superfine sugar and cooking it over medium low heat for about 5-10 minutes which gets thicker when cooled. Be sure to pay attention to the custard as it cooks, and cool the custard fully before processing.