Sea buckthorn juice is a storehouse of useful vitamins and minerals, and an excellent solution to the problem of vitamin deficiency in the winter season. It contains a number of useful acids, almost all B vitamins, as well as C, E, PP and others, volatile, carotene and many others. How to make juice from sea buckthorn for the winter will be discussed in our article. We will bring technology and several recipes to choose from so that you can prepare a healthy drink for yourself and your family. By the way, it will turn out to be very concentrated, so in winter you can make vitamin fruit juice from it: dilute a couple of tablespoons of juice in a glass of water, add honey to taste and drink with pleasure.
Sea buckthorn juice: a classic recipe
For cooking you will need:
- a kilogram of fresh berries;
- a glass of plain filtered water;
- granulated sugar to taste (you can not add at all).
Sort the sea-buckthorn, gently rinse with running water and dry on a towel. After the berries, squeeze through a juicer, and if it is not, blanch them in boiling water for 3-4 minutes. Then wipe the soft berries through a fine-mesh sieve or through a couple of layers of gauze. Dilute the resulting thick mass with water, add granulated sugar to taste, put on the stove and bring to a boil. After the juice from sea buckthorn, you need to pour into sterilized jars and send for long storage until winter. If you doubt how much “sugar to taste” it is, you can take into account that with a standard preparation of sea buckthorn, sand is taken in a ratio of 1: 0.2-0.5.
Sea buckthorn juice with pulp
For cooking you will need:
- 5.5 kilograms of fresh berries;
- 1.5 kg of sugar;
- 2 liters of water.
This recipe is slightly different from the previous one: you need to wash and sort out the sea buckthorn, then go down for a couple of minutes in boiling water and then remove it with a slotted spoon. As soon as the berry mass cools down a bit, it must be wiped through a sieve with the smallest mesh. Next, prepare the syrup from the indicated amount of water and sugar, let it boil for a couple of minutes, then strain through cheesecloth, cool to 50-60 degrees and pour into the juice from sea buckthorn. Done. Now it can be poured into cans, sterilized (for a liter container, 15-20 minutes in boiling water will be enough), rolled up with lids and put in a dark place for storage.
Sea buckthorn mousse: an original winter dessert recipe
The juice that we prepared from berries can be used not only for its intended purpose - that is, diluted in water and drunk, but also made from it an excellent semolina mousse that will appeal to everyone: both children and adults. For a few servings, take:
- 2 cups of sweet sea buckthorn juice;
- 40 grams of semolina.
Try the juice, if not too sweet, add granulated sugar to taste, then put it on the stove and bring to a boil. Then, stirring continuously, pour semolina into a saucepan with juice and cook for 10 minutes. Cool the resulting mass, beat in a blender and arrange in tins. By the way, sea buckthorn jelly can also be a great dessert idea. Instead of the usual juice, use a berry blank, and you will also get a delicious vitamin dessert. If you have sea buckthorn juice in stock , you can be sure that colds and vitamin deficiency will bypass your family.