• Step 1: In a medium saucepan, combine the passion fruit pulp, water, sugar, lemon juice, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes.
• Step 2: Remove the saucepan from the heat and let the mixture cool completely, about 30 minutes.
• Step 3: Once cooled, transfer the mixture to a blender and blend until smooth and creamy, about 1 minute.
• Step 4: Pour the blended mixture into a shallow baking dish or metal pan and place in the freezer. Stir the mixture every 30 minutes for the first 2 hours to prevent large ice crystals from forming.
• Step 5: Continue freezing the sorbet, stirring every 1-2 hours, until it reaches your desired consistency, about 4-6 hours total.
• Step 6: Once the sorbet has reached your desired texture, transfer it to an airtight container and freeze until ready to serve.