- 1 lb 4oz Sea Buckthorn ‘berries’
- 1 bottle (75cl) Gin
- 8oz Sugar (to taste)
Hippophae, or Sea Buckthorn – or Sandthorn, Sallowthorn or Seaberry for that matter – contains up to 15 times more Vitamin C than Oranges. Scurvy? Not a problem. Spelling it after a glass or two? Maybe.
Preparing the Sea Buckthorn:
Sea Buckthorn is a right royal pain in the backside to forage. The berries tend to explode in your fingers and before long you end up covered in a bright orange sticky mess. The easiest (& less messy!) way to collect your Sea Buckthorn is to take a pair of secateurs & a large bucket with you. Snip off the heavily-laden branches into the bucket, and trim any dead wood or nasty looking thorns.
Once home with a bucketful, trim the branches into smaller sections, then put into large boxes and freeze. After a day or two take them out, and the berries simply ‘pop’ off the branches – and no mess! I was very thankful for Andy Hamilton’s Booze For Free book for this tip!
Once you have the required amount, place the berries in a large jar, pour over the Gin & stir in the Sugar.
Leave for a day then stir vigorously again.
Repeat this every day for 4-6 weeks.