Food Network: Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet)

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Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet)
Recipe courtesy Donna Hay

Ingredients
2 cups fresh passion fruit pulp or frozen pulp, thawed
(available at Hispanic markets)
1/3 cup fresh lime juice, or to taste
1 cup plus 2 tablespoons sugar
2 teaspoons Cointreau

Directions
In a food processor puree the passion fruit pulp, the
lime juice, the sugar, and Cointreau. Freeze in a shallow pan, scraping
periodically to keep fluffy. Serve the sorbet in a small stemmed glasses.