Sea-buckthorn syrup Sea buckthorn syrup is popularly called sea buckthorn "honey" for the similar color and consistency. For 1 kg of sea-buckthorn puree (without skin and seeds) take a double amount of sugar. For better separation of puree juice, the billet is left for a while. When cooking, the remnants of the sea buckthorn flesh easily rise up and are removed using noise. The syrup has a beautiful color and amazing taste. From it, prepare morsels, jellies, use in confectionery production or simply serve it for tea.
Ingredients:- Sugar 2000 g
- Sea-buckthorn 1300 g
- Step 1 To prepare the syrup, you need to take ripe fruits of sea buckthorn and sugar.
- Step 2 Seeds of sea-buckthorn berries, put in a colander or a sieve, rinse well in running water and dry.
- Step 3 Crush the berries with a wooden tolstick or pass through a meat grinder, and then rub through a sieve to separate the pulp and seeds. Should get 1 kg of puree.
- Step 4 Pour sugar into the resulting mashed potatoes.
- Step 5 Puree with sugar stir until the sugar is completely dissolved and let stand for 4 hours.
- Step 6 Put the mashed potatoes in the cooking container, cook for 5-7 minutes and gently remove the foam up and the flesh that separated off. Syrup poured into steamed jars and ukuporit boiled lids.