A classic Peruvian street-cart treat: a mound of finely shaved ice soaked with fruit syrup. This passion fruit version is intensely cold, sweet, and tart, with enough syrup to flavor every spoonful without turning it into soup. Peruvian summer served in a cup.
Combine the passion fruit pulp, sugar, and water in a saucepan. Bring to a gentle boil and cook for 8 to 10 minutes, stirring occasionally, until the sugar has completely dissolved and the syrup is glossy, intensely fruity, and slightly thicker than water. Do not reduce it to a honey-like consistency; it needs to soak into the ice.
Pass the syrup through a fine-mesh strainer, pressing the pulp to extract as much flavor as possible, and pour it into a jug. Refrigerate for 15 minutes, until it feels cool to the touch with no residual warmth; warm syrup would melt the shaved ice before it reaches the table.
Process the ice in small batches using short blender pulses, just until it resembles loose snow with fine crystals, stopping before it begins to liquefy. Immediately divide it among four cups, piling it lightly, and pour the cold syrup over it gradually so some reaches the center as well.
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