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