Sea Buckthorn is found all over the UK coastline. I picked these berries from the numerous shrubs around Gullane beach in East Lothian, but now that I am aware of these colourful plants I am seeing them all over the place, lining the roadsides on coastal routes. The berries are full of natural nutrients and vitamin C. The taste is very unique and is a great addition to the kitchen. The acidic, citrus-like juice can be used instead of lemon, lime or orange and is often used in desserts.
This is a quirky take on the famous Kir Royale Champagne. Foraging for the Sea Buckthorn adds an extra element of enjoyment when making this special tipple!
100g Caster sugar
200ml Sea buckthorn juice
Bottle of champagne
In a pan, gently mash the Sea Buckthorn over a low heat. This will extract the juice.
Once mashed, pass through a fine sieve into a clean pan. Bring to the boil then reduce to a low heat. Add the sugar and heat until the sugar is fully dissolved.
Pour into a jug and leave to cool completely. Put into the fridge to chill completely.
Add 2-3 teaspoons to a champagne glass and top with champagne.
Stir and enjoy!