Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet)

• 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

1. In a food processor puree the passion fruit pulp, the lime juice, the sugar, and Cointreau.
2. Freeze in a shallow pan, scraping periodically to keep fluffy.
3. Serve the sorbet in a small stemmed glasses.

passion fruit, lime juice, sugar

Taken from www.foodnetwork.com/recipes/parcha-sorbet-the-horned-dorset-primavera-passion-fruit-sorbet-recipe.html (may not work)