Buttermilk with Sea-buckthorn and Carrot Juice RecipeOrigin: Russia Period: Traditional |
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This is a classic Russian drink that balances the acidity of sea-buckthorn fruit with the sweetness of carrot juice. The recipe is gauged for a single serving; simply increase to the number of servings desired. Ingredients:
200ml buttermilk (or single cream) 
Buttermilk with Sea-buckthorn and Carrot Juice Preparation:Method:Wash the sea-buckthorn thoroughly then purée in a blender with 1 tbsp water. Transfer to a cloth and ring out to extract as much juice as possible (discard the pulp). Transfer the juice to a bowl then beat in the carrot juice and sugar until the sugar has dissolved. Slowly whisk in the buttermilk (or cream), transfer to a tall glass and serve. |
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