Rose Hip and Citrus Sorbet

Boil 200 ml (approximately 1 cup) water in a small saucepan and pour into a bowl over tea bags. Let cool completely and squeeze excess water from tea bags and remove.

Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon.  

Mix rose hip tea with powdered sugar and stir in 4 tablespoons of orange juice. Pour into a bowl and freeze.

In a small saucepan, heat honey in a small saucepan and add lemon juice, zest and remaining orange juice. Bring to a boil and remove from heat immediately and set aside to cool.

Remove rose hip sorbet from freezer and break into chunks with a knife. Place in a mixing bowl and mix until creamy with a hand blender.

Drizzle citrus honey on two plates. Cut orange into thin slices and place on honey.