Preparation
Step: 1/10

Arrange all ingredients for use.

Step: 2/10

Halve the passion fruit and scoop out the pulp with a teaspoon into a blender.

Step: 3/10

Add the orange juice, puree everything briefly so that the pulp dissolves from the seeds and as few seeds as possible are crushed.

Step: 4/10

Pour the fruit mixture through a fine sieve and discard the seeds.

Step: 5/10

Throw away the seeds in the sieve.

Step: 6/10

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.

Step: 7/10

Mix the passion fruit mixture with the wine syrup.

Step: 8/10

Cover with foil and freeze for 4 hours.

Step: 9/10

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.

Step: 10/10

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.