Preparation
Arrange all ingredients for use.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_1_M.jpg)
Halve the passion fruit and scoop out the pulp with a teaspoon into a blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_2_M.jpg)
Add the orange juice, puree everything briefly so that the pulp dissolves from the seeds and as few seeds as possible are crushed.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_3_M.jpg)
Pour the fruit mixture through a fine sieve and discard the seeds.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_4_M.jpg)
Throw away the seeds in the sieve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_5_M.jpg)
Boil the wine with the sugar in a pan, stirring regularly, until syrupy. Place the pan in a bowl of iced water and stir until cold.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_6_M.jpg)
Mix the passion fruit mixture with the wine syrup.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_7_M.jpg)
Cover with foil and freeze for 4 hours.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_8_M.jpg)
Stir the mixture in the freezer every 20-30 minutes to break up the ice crystals. Alternatively, the sorbet mixture can be frozen and churned in an ice cream machine.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_9_M.jpg)
Thaw the sorbet about 10 minutes before serving. Scoop out portions with a hot spoon and place into small dessert bowls or glasses. Garnish with raspberries and mint to taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000176/000176_step_10_M.jpg)