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Monday, August 31, 2015

Sanddorn / sea buckthorn / havtorn

Our bike foraging mission around Amagerfælled resulted in a good collection of blackberries, and also a flush of bright orange sea buckthorn berries.

I remembered trying to collect these with my Mum, and failing as they exploded / were too thorny to get at. These weren't such big problems this time - perhaps the berries were a little underripe? Slow going though, they are small and you have to move slowly to avoid the thorns.

Having collected a couple of pints, we got home and wondered what to do with them. I decided to keep it simple, and just heated the berries in a covered pan until they started to pop, then squashed them with the back of a wooden spoon. I strained the resulting mush, and ended up with a cup or two of thick, very bright orange juice that looks like mango juice but is quite sour. I liked it mixed with maple syrup to take the edge off, then either mixed through plain yoghurt or in these drinks.

Sanddorn and maple syrup fizz

Mix a couple of tbsp sanddorn juice with a couple of tsp maple syrup, then top up glass with fizzy water and mix. The colour is wonderful and the syrup takes out some of the sharpness from the sanddorn so you can taste it better.

Havtorn gin and tonic

Add a couple of tbsp havtorn juice to a gin and tonic with ice. Perhaps a little maple syrup to taste if you find it too sour.


Note: the sanddorn juice could be saved for future use by freezing - it won't keep more than a week or so in the fridge.
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