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.
1
Prepare all the ingredients.
2
Boil 1 liter of water with sugar in a pot.
- Water: 1.25 l
- Sugar: 120 g
3
Add sea buckthorn and rosemary, bring to a boil and cook for 5–7 minutes.
- Sea buckthorn: 300 g
- 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.
- Water: 1.25 l
- Starch: 40 g
8
Pour the starch solution into the pot and bring to a boil again, stirring with a whisk.
- 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.
- Rosemary: 3 sprigs
