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Sea buckthorn juice

Sea buckthorn juice

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Ingredients for making sea buckthorn juice

  1. Sea buckthorn 1 kg
  2. Sugar 1 kilogram
  3. Distilled pure water 300-400 grams
  • Main ingredients Sea buckthorn
  • World Cuisine


Scissors, Colander, Deep bowl, Kitchen table, Food processor, Deep pan with lid - 2 pieces, Sieve with fine mesh, Sterile gauze - 60 centimeters, Stove, Tablespoon, Sterilized liter can - 2 pieces, Sterilized metal lid for preservation - 2 pieces, Ladle, Preservation tongs, Woolen blanket, Glass

Making sea buckthorn juice:

Step 1: prepare the berries.

First, detach the sea buckthorn berries from the branches with scissors, discard the sea buckthorn in a large colander and rinse thoroughly under a stream of cold running water from all kinds of dirt and dust. Leave the berries in a colander to make the glass excess liquid and then transfer them to a deep bowl.

Step 2: grind sea buckthorn and strain the juice.

Then set the food processor on the kitchen table and chop all the berries with it into a deep enameled pan. Leave the pulp, it will make an excellent sea buckthorn oil, which is also very useful. On a deep pan, set a sieve with a fine mesh and lay gauze folded on its bottom in 2 to 3 layers. Strain the juice through the resulting filter. Fold the ends of the gauze so that a bag is obtained and squeeze the pulp into a deep saucepan with juice so that not a drop of precious liquid is lost, and you can make jam or bake a cake from the remaining pulp.

Step 3: boil the syrup and preserve the sea buckthorn juice.

Turn the stove to a medium level, pour clean distilled water into a deep pan and bring it to a boil. Then add the right amount of sugar to the water and boil the mass for 10 - 12 minutes until sugar is completely dissolved. Pour juice from sea buckthorn to the resulting syrups, stir the ingredients until smooth with a tablespoon and put in a cool place on 1.5 - 2 hours. While the sea buckthorn is standing, sterilize the cans and lids for preservation. Pour the infused juice into sterilized jars using a ladle, cover and place in a deep saucepan. Pour running water into it so that it does not reach the neck of the cans on 2 to 3 fingers. Set the pan on a stove that is turned on to a strong level, bring the water to a boil, screw the stove to a medium level and cover the pan with a lid. Sterilize half-liter jars for 10 minutes, liter 15 minutes, three-liter 25 minutes. Then take out the jars with preservation forceps and close them with the preservation key. Turn the juice upside down and place it on the floor, under the woolen blanket so that there are no gaps between the floor and the blanket. Let the sea buckthorn juice cool for 2 - 3 days without sudden changes in temperature. Then put the cans in a cool, dark, well-ventilated place, such as a pantry, basement or cellar.

Step 4: serve sea buckthorn juice.

Sea buckthorn juice is served in glasses, cold for adults or at room temperature for children. Sea buckthorn juice should be drunk very carefully and in small doses, diluting 200 grams of juice in 50 milliliters of pure distilled water, since this drink contains a large concentration of carotene and vitamins that can cause an allergic reaction. One glass of diluted juice is enough for 1 day! This type of juice promotes wound healing, is a painkiller, anti-inflammatory. It also helps with inflammation of the gastric tract. Very often it is used in gynecology. Sea buckthorn itself has a bitter taste, but during heat treatment and in combination with sugar, the juice from it turns out to be very tasty, sweet and aromatic. From sea buckthorn juice, you can cook jelly, fruit drink, make jelly. Sea buckthorn is a useful berry, stock it for the future! Enjoy your meal!

Recipe Tips:

- - The taste of sea buckthorn juice can be supplemented with lemon juice, pineapple or orange.

- - If you want to acidify the juice from sea buckthorn, you can use citric acid to taste.

- - Remember that during preservation all the equipment that you will work with must be thoroughly washed and treated with boiling water.