Sea buckthorn syrup making
Picking sea buckthorn and then making your own sea buckthorn syrup is one of the tastiest ways to use sea buckthorn berries. This fresh, slightly tart syrup is perfect if you're looking for a wild food recipe for late summer and autumn. You can use sea buckthorn syrup with desserts, in yogurt, as a topping for a cake, in sparkling water, or even with a cheese board. Keep a small bottle in your fridge and you'll have a sunny flavour enhancer all winter long!
Kitchenware
- blender
- pan
- spoon
- fine sieve or cheesecloth
- Clean bottle or jar for storage
Ingredients
- 500 g Sea buckthorn berries taken off the twigs
- 500 g sugar
- a little water
Instructions
- Pick sea buckthorn according to the instructions in the article.
- Put the sea buckthorn berries in a blender with a little water. Blend everything into a juice, and continue blending until the berries and pips are as fine as possible.
- Do you want a smooth syrup without lumps? Then strain the mixture through a cheesecloth or a fine sieve. You can also leave (some of) the lumps in yourself, as the seeds contain fatty acids.
- Put the juice in a pan and add the sugar. Bring the mixture to the boil. Let this simmer for a while, stirring regularly in the pan. Do not leave the pan unattended on the heat.
- The syrup will thicken as it boils. When you are happy with the consistency of the substance, you can remove the pan from the heat and let it cool. The syrup will also thicken a little more as it cools.
- Pour the syrup into a clean (!) bottle or jar and preferably store in the refrigerator. To thoroughly clean glass jars and bottles? First pour boiling water over them (don't forget the lid) and then place the jar/bottle in an oven at 100°C for ten minutes.
- The syrup can be kept for six months to a year. Perfect for getting through the winter. Enjoy and happy eating!