2 Tbsp. Grand Marnier or peach liqueur
Serve with few drops of Grand Marnier,or your favourite liqueur.
Use whipping cream instead of water. If you have an ice cream maker – follow the instructions and use Solberry Sea Buckthorn Puree as the flavouring ingredient.
Recipe Solberry Seabuckthorn Sorbet
400 g water (I used reverse osmosis filtered water)
200 g Solberry Puree
120 g honey (or to taste)
Pour water, seabuckthorn and honey into a bowl. Mix until honey dissolves. Transfer mixture into your ice-cream maker according to the instructions. (We gave it 30 minutes in a Cuisinart ice-cream maker).
Scoop Sorbet in a container and put in the Freezer for at least 2 hours or overnight. Garnish with fresh chocolate mint.