Sea Buckthorn Sorbet
Bright orange sea buckthorn sorbet is a sharp, sweet-and-sour finish to a winter lunch that refreshes the palate after hearty meat dishes. Sea buckthorn, with its piercing tartness and herbaceous, citrusy aroma, works perfectly in sorbet form, where there’s no cream to mute its character.
The method here is simple but demands patience: to get the right “melting snow” texture without an ice cream maker, you have to break up the mixture with a fork and stir it every hour. This breaks down the large ice crystals, and the sorbet comes out fine-grained rather than a solid block of ice.
Keep in mind: Be sure to chill the sugar syrup completely before mixing it with the purée — warm syrup will start to melt the structure prematurely.
- It’s best to pass the sea buckthorn purée through a sieve to get rid of the skins and seeds; then the sorbet will be smooth.
- Without an ice cream maker, don’t skimp on the hourly hand-stirring — it’s the only way to avoid an icy block.
- You can replace the sea buckthorn with cranberries or blackcurrants, adjusting the amount of sugar to the tartness of the berry.
Serve the sorbet straight from the freezer in small portions, garnished with fresh mint. In a tightly sealed container it keeps in the freezer for up to two weeks.
Part of Italian cuisine — 24 more recipes in the section.
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Ingredients
Instructions
Combine the water and sugar in a heavy pan and, over low heat, let the sugar dissolve completely. Cool the syrup and put it in the fridge.
Mix the sea buckthorn purée with the syrup. Transfer to a blender and blitz until smooth.
Pour the mixture into a container and put it in the freezer for 5-6 hours. Every hour, break up the sorbet and stir it so it becomes like melting snow. Alternatively, you can put the purée in an ice cream maker, churn it according to the instructions (about 20 minutes), and transfer it to a container to store in the freezer. Serve, garnished with a sprig of mint.
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