Sea buckthorn juice
4 servings
240 minutes
Sea buckthorn juice is not just a drink but a true gold of nature filled with sunshine and warmth. Its preparation history is rooted in the traditions of Russian and Eastern European cuisine, where sea buckthorn is valued for its healing properties. The bright orange color, sweet-sour rich taste, and slight astringency make this juice not only pleasant but also beneficial. A thick syrup mixed with natural sea buckthorn juice softens the natural acidity of the berries, creating a harmonious balance of flavors. It can be consumed as an independent drink or used in cooking — in sauces, jellies, and desserts. It warms especially well in winter, reminding one of summer days. Sterilization helps preserve all the beneficial properties of the berries, making this drink a true treasure trove of vitamins.
1
We gather sea buckthorn berries, blanch them in boiling water, then squeeze the juice through clean 2-3 layer cheesecloth over an enamel pot and cool it.
- Sea buckthorn: to taste
2
We prepare syrup from sugar sand and water.
- Sugar: 1 kg
- Water: 1.5 glass
3
Then mix 1 part juice with 2 parts syrup and leave it in the cold for 2-3 hours, stirring occasionally.
- Sea buckthorn: to taste
- Sugar: 1 kg
- Water: 1.5 glass
4
After that, we pour into prepared canning jars. We cover the jars with metal lids, sterilize in boiling water for 15-20 minutes, and then immediately seal them.