Sea Buckthorn Champagne

 

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!

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Ingredients

100g Caster sugar

200ml Sea buckthorn juice

Bottle of champagne

Method

In a pan, gently mash the Sea Buckthorn over a low heat. This will extract the juice.

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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.

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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.

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Stir and enjoy!

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2 comments on “Sea Buckthorn Champagne

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