Recipe courtesy of Gourmet Magazine
Level:
Easy

Ingredients

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.;

Andrea Immer's Wines

Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998

Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997

Lindeman's Padthaway Chardonnay, 1997

Olmo's Reward, Frankland Estate, 1995

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