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

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Instructions

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.