Rosehip Sorbet with Orange and Honey Sauce

Ingredients

• 5 bags rosehip tea
• 2 untreated lemons
• 150 ml orange juice
• 50 g powdered sugar
• 4 tbsp Honey
• 1 untreated orange
• fresh rosehips (for garnish)

Instructions

1. 1.

   Boil 400 ml water in a small pot, then pour over the tea bags in a bowl. Let the tea with the bags cool completely, then squeeze out and discard the bags. Stir in the powdered sugar and 100 ml orange juice, then freeze for at least 4 hours, stirring occasionally with a fork.

2. 2.

   For the sauce, wash the lemons hot and zest them into fine strips using a zester. Squeeze the juice of both lemons. Combine the zest, lemon juice, honey, and remaining orange juice in a pot, bring to a boil, then let cool again.