Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet) Recipe courtesy Donna Hay AUSTRALIAN FEAST 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 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. Recipe Summary Difficulty: Easy User Rating: No Rating Copyright © 2006 Television Food Network, G.P., All Rights Reserved