Orange and Sea Buckthorn Sorbet
Fasting Recipes Desserts Gluten-Free Recipes Fruits
When life gives us abnormally cold days, we eat something even colder and full of vitamin C to strengthen ourselves and show life we're ready for whatever it throws at us.
I wanted to try my new ice cream machine on a sorbet too. And I took the opportunity to incorporate sea buckthorn into my recipes again. Two ideas successfully completed. If you tried last week's Pavlova, you surely noticed that raspberries go well with sea buckthorn. But let me tell you, it goes even better with orange.
Ingredients
750 ml freshly squeezed orange juice
zest from 1 organic orange
juice from 1 lemon
250 g sugar
100 g sea buckthorn syrup
Sea Buckthorn Syrup
350 g sea buckthorn berries
sugar (amount determined during preparation)
How to prepare orange and sea buckthorn sorbet
- We start with the sea buckthorn syrup. Put a little water in a pot (100 ml max), just enough to cover the bottom, and add the sea buckthorn. Simmer on medium-low heat until the berries soften (about 5 minutes). With a fork, crush the berries as much as you can to extract the juice more easily. Squeeze the sea buckthorn through cheesecloth, trying to extract as much juice as possible. Weigh how much juice you got and add half that amount in sugar (I had 250 ml juice and added 125 ml sugar).
- Simmer the sea buckthorn juice with sugar for about 5 minutes from when it starts to foam, until you feel it thickening. Store in the refrigerator until needed. When cold, it will thicken more, becoming like honey. You'll get more syrup than needed for this recipe, but the rest can be added to your morning fresh juice, on this Pavlova, or in other desserts (maybe chocolate with sea buckthorn? hot chocolate with sea buckthorn???? 🤤).
- Put the sugar with 50 ml water in a small pot and simmer on low heat until dissolved. After it starts boiling, leave it on heat for 2 more minutes to make a syrup.
- Add the grated orange zest to the syrup and stir. Add the remaining ingredients and mix well.
- Refrigerate overnight (or at least 5-6 hours so it's super well chilled).
- Put the mixture in the ice cream machine and let it run until it reaches the right consistency. I then proceeded like with ice cream—after 30 minutes in the machine, I transferred it to a container with a lid and kept it in the freezer for 2 hours (the container should also be kept in the freezer beforehand to be cold), only then did I serve it.
- Serve plain. Or alongside a yogurt panna cotta with orange blossom water. Or with Greek yogurt mixed with a little orange blossom honey (if you don't have such honey, use whatever honey you have plus a few drops of orange blossom water; for 150 g yogurt I added 1 teaspoon honey and mixed well to become creamy), over which I poured a little sea buckthorn syrup and placed a scoop of sorbet on top. During Lent, Greek yogurt can be replaced with vegan yogurts, which you can mix with coconut cream.
- The sorbet keeps well in the freezer—it doesn't freeze rock solid. Just take it out and leave it for 10 minutes at room temperature, then portion with an ice cream scoop.
Orange and Sea Buckthorn Sorbet
