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Sea Buckthorn Kissel with Rosemary

5 servings

25 minutes

Sea Buckthorn is bright and complex on its own, and it's not easy to add anything to it. We found the perfect balance, and now this kissel is one of our favorites. It must be perfect with fresh autumn berries.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

171.1

kcal

0.8g

grams

3.3g

grams

34.1g

grams

Ingredients

5servings

Sea buckthorn

300

g

Rosemary

3

sprig

Sugar

120

g

Starch

40

g

Water

1.25

l

Cooking steps

1
Prepare all the ingredients.

2
Boil 1 liter of water with sugar in a pot.
Required ingredients:
1. Water: 1.25 l
2. Sugar: 120 g

3
Add sea buckthorn and rosemary, bring to a boil and cook for 5–7 minutes.
Required ingredients:
1. Sea buckthorn: 300 g
2. Rosemary: 3 sprigs

4
Remove rosemary from the compote.

5
Blend the compote with an immersion blender.

6
Strain through a sieve and return to the heat.

7
Mix the remaining water with starch until homogeneous.
Required ingredients:
1. Water: 1.25 l
2. Starch: 40 g

8
Pour the starch solution into the pot and bring to a boil again, stirring with a whisk.
Required ingredients:
1. Starch: 40 g

9
When the jelly becomes homogeneous and starts to thicken, remove it from the heat.

10
Serve sea buckthorn jelly hot or chilled, garnished with a sprig of rosemary if desired.
Required ingredients:
1. Rosemary: 3 sprigs

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