Recipe courtesy of Donna Hay

Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet)

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  • Level: Easy
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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

  1. 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.

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