Recipe courtesy of Donna Hay
Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet)
- Level: Easy
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.
