Mint sorbet with raspberries and honey roasted buckwheat
    4 cups water
    300 g of sugar
    1 cup lime juice
    1 bunch mint
    Grated peel of 1 organic lime
    Put water and sugar in a small saucepan, and cook the mixture for about 2 min., Until the sugar is completely dissolved. Remove the syrup from the heat and add the mint, lime juice and lime zest. Stir the mixture, and let stand and cool slightly.
    Remove the mint and pour the mixture into an ice cream maker and let it freeze until the sorbet is firm and almost frozen.
    Take the sorbet out of the ice maker, and put into a form. Put the sorbet in the freezer and let stand for 1-2 hours before serving.
    Take the sorbet out of the freezer and serve immediately – sorbet melts slightly faster than icecream, so do not take it out in to good time.
    Serve with the fresh raspberries and roasted buckwheat and  mint leaves

    Roasted buckwheat.
    100 g buckwheat
    put buckwheat in a dry pan and toast it at medium heat for about 5-10 min. Until the “pops” and is lightly golden.
    Take buckwheat of the pan and let it cool.
    Come buckwheat into a bowl and sprinkle it over the sorbet and raspberry.