Food Alphabet
Sea buckthorn fruit juice: useful properties of sea buckthorn juice
Sea buckthorn juice can be consumed in fresh, canned form or in combination with the juices of other fruits and vegetables.
For preservation purposes, well-ripened, but not overripe sea buckthorn fruits should be sorted and washed with cold water in a colander under the tap.
The resulting mixture is brought to a boil, filtered and added to the juice of the first spin in the ratio of 30-40% of the juice of the second spin: 70-60% of the juice of the first spin. Then mix everything, heat to 80-85°C, pour into a clean glass container and seal tightly. This juice can also be used for making compotes and sauces.
Sea buckthorn fruit juice: useful properties of sea buckthorn juice
For preservation purposes, well-ripened, but not overripe sea buckthorn fruits should be sorted and washed with cold water in a colander under the tap.
Put the prepared fruits in a saucepan, add water at the rate of 2 cups of water per 1 kg of berries and heat to 80°C with regular stirring. At this temperature, hold the berries for 1 hour, then cool them to a warm state and squeeze out the juice. Do not throw away the pomace! Filter the resulting sea buckthorn juice. Pomace pour warm boiled water at the rate of 2 cups of water per 1 kg of pomace, mix thoroughly, stand for 2-3 hours, squeeze again, add sugar to the resulting juice (500-600 g per 1 liter of juice).
The resulting mixture is brought to a boil, filtered and added to the juice of the first spin in the ratio of 30-40% of the juice of the second spin: 70-60% of the juice of the first spin. Then mix everything, heat to 80-85°C, pour into a clean glass container and seal tightly. This juice can also be used for making compotes and sauces.
