It’s late summer/early autumn and that means sea buckthorn is in season!
I’m quite fond of sea buckthorn: it’s fun to be able to pick them yourself on the beach, they’re very beautiful and colorful and they taste delicious (and sour).
So, here is a super easy recipe for sea buckthorn sorbet – I like my sorbet very sour and therefore only add 250 g of sugar, but if you have a sweet tooth, you might rather add 400-450 g. I’ve compromised in the recipe, where it recommends 350 g of sugar.
This sorbet tastes great on top of homemade brownie or with chocolate ice cream.
Sea Buckthorn Sorbet
- Ice cream maker
- 400 g sea buckthorn
- 5 dl water
- 350 g sugar
- 1 tsk vanilla extract
- Boil water and sugar in a saucepan until the sugar has dissolved
- Rinse the sea buckthorn and pick them of the twigs (if this has not already been done)
- Pour the sea buckthorn and vanilla into the sugar solution and cook for 10-15 min until the sea buckthorn has been wrinkles and the water is orange/yellow
- Pour the contents of the pot into a blender and blend until the sea buckthorn is no longer whole
- Arrange a large bowl with a strainer and a cloth (cheesecloth or dishtowel) on top
- Pour the blended sea buckthorn through the cloth and the strainer – use a spoon to mash the last bit through the cloth (throw out the dry matter that remains in the cloth)
- Freeze the sea buckthorn juice in an ice cream maker