200 g cream
50 g sea-buckthorn
50 g carrot juice
50 g granulated sugar

Rinse the sea-buckthorn berries and grate them through a sieve or grind with a mixer. Wring out the juice through a gauze. You may take grated sea-buckthorn from your winter stocks. Beat the grated mass, gradually adding the cream, carrot juice and sugar. You may take cream instead of milk.