Astelpajusorbee
(Sea-buckthorn Sorbet) Recipe

Origin: Estonia      Period: Traditional

Ingredients:

300g sea-buckthorn berries
50ml water
100ml boiling water
200g sugar
200ml water

Astelpajusorbee
(Sea-buckthorn Sorbet) Preparation:

Method:

Begin by preparing sea-buckthorn juice. Add the fruit and 50ml water to a pan. Bring to a boil, reduce to a simmer then cover and cook for about 20 minutes, or until the fruit is soft and pulpy. Press through a sieve to extract the juice then pour 100ml more water over the top to extract more of the juice. Discard the remaining pulp and seeds then set the juice aside to cool.

Meanwhile, combine the remaining sugar and water in a pan. Heat gently until the sugar dissolves then take off the heat and allow to cool. Combine the sugar syrup with the sea-buckthorn juice then transfer to your ice cream maker and churn according to the manufacturer's instructions.

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