Sea buckthorn juice
6 servings
30 minutes
Sea buckthorn juice is a fragrant, bright orange drink embodying the warmth of Russian cuisine. Historically, sea buckthorn was used in Russia as a medicinal berry rich in vitamins and antioxidants. Its sweet-sour taste combined with the soft sweetness of sugar or honey creates a harmonious balance that refreshes in heat and warms in cold. The juice is made by squeezing fresh sea buckthorn juice, which is then mixed with a decoction of the pomace, enriching the drink with depth of flavor. This juice not only quenches thirst but also strengthens immunity. It can be served hot to enjoy warming notes or chilled to feel the lightness and freshness of each berry. Perfect as a standalone drink or as an addition to traditional Russian treats.
1
First, sort and wash the berries, then place them in a sieve and let them dry.
- Sea buckthorn: 700 g
2
After the berries are dried, it is necessary to squeeze the juice from them. It is best to place cheesecloth in the container where you will press the berries, as this allows for quick separation of the pulp and squeezing out the remaining juice.
- Sea buckthorn: 700 g
3
Now you need to put water and once it boils, add the pomace and cook for 10 minutes. At the end of cooking, add sugar and stir constantly until it completely dissolves. It's better to add sugar gradually; some may prefer a more sour taste, and it can also be replaced with honey, but this depends on personal preferences.
- Water: 2.5 l
- Sugar: 250 g
4
Remove the mors from the stove and pour sea buckthorn juice into it. Practice has shown that this mors is perfect to drink both hot and cold.
- Sea buckthorn: 700 g