- 3/4 cup water
- 3/4 cup sugar or 1/4 cup honey
- 1 1/2 cup GT Organic Sea Buckthorn 100
- Mint Leaves garnish
Pour water, sea buckthorn puree and sugar into a bowl. Mix until sugar dissolves.
Transfer mixture into your ice-cream maker according to the instructions.
Scoop Sorbet in a container and put in the Freezer for at least 2 hours or overnight. Garnish with mint leaves or for the adults: top with 2 tbsp peach liqueur or Grand Marnier