Sea Buckthorn Sorbet

Name: Sea Buckthorn Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 130 ml (½ cup + 1 tbsp) water; 100 g (½ cup) caster or granulated sugar; 200 ml (⅔ cup + 3 tbsp) sea buckthorn purée or juice (unsweetened), shaken well; 60 ml (¼ cup) orange juice

Bright sunset-orange sorbet made from sea buckthorn, the tart Nordic berry. Fruity and tropical-tasting, somewhere between passion fruit and orange.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Vegan

Good forWinter Wild flavors

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 125 g), estimated

117kcal

0.6 gProtein

2.3 gFat

23 gCarbs

22 gSugar

146kcal

1 gProtein

3 gFat

29 gCarbs

28 gSugar

Whole tubpint: 584 kcal, 3 g protein876 kcal, 5 g protein (709 ml24 oz). No common allergens in the ingredients.

Ingredients

4 ingredients

Measure in

TubPint size

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453 of 473 ml680 of 709 ml

In the tubpintScale reads

130 ml (½ cup + 1 tbsp)130 ml½ cup + 1 tbsp (130 ml)195 ml (¾ cup + 1 tbsp)200 ml (195 ml)¾ cup + 1 tbsp (195 ml)waterwaterwater
100 g (½ cup)120 ml (100 g)½ cup (100 g)150 g (¾ cup)180 ml (150 g)¾ cup (150 g)caster or granulated sugarcaster or granulated sugargranulated sugar
200 ml (⅔ cup + 3 tbsp)200 ml⅔ cup + 3 tbsp (200 ml)300 ml (1¼ cups)300 ml1¼ cups (300 ml)sea buckthorn purée or juice (unsweetened)sea buckthorn purée or juice (unsweetened)sea buckthorn purée or juice (unsweetened)shaken well
60 ml (¼ cup)60 ml¼ cup (60 ml)90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)orange juiceorange juiceorange juice

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Steps

Whisk 130 ml water130 ml water½ cup + 1 tbsp water195 ml water200 ml water¾ cup + 1 tbsp water and 100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar150 g caster or granulated sugar180 ml caster or granulated sugar¾ cup granulated sugar in a bowl for about 2 minutes, until the sugar has dissolved.
Whisk in 200 ml sea buckthorn purée or juice200 ml sea buckthorn purée or juice⅔ cup + 3 tbsp sea buckthorn purée or juice300 ml sea buckthorn purée or juice300 ml sea buckthorn purée or juice1¼ cups sea buckthorn purée or juice and 60 ml orange juice60 ml orange juice¼ cup orange juice90 ml orange juice90 ml orange juice¼ cup + 2 tbsp orange juice.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top with a small sprig of sea buckthorn berries, or a few thawed berries.

My notes

Tips

Look for unsweetened sea buckthorn purée or juice in health food stores and Nordic or Eastern European shops. Frozen berries work too: thaw, blend and press through a sieve to remove the seeds.
Purées vary a lot in sourness. Taste the base before freezing: it should be clearly sweet-sour. If it makes you wince, whisk in 1–2 tbsp more sugar.
The natural oil in the berries settles in the bottle, so shake it well. Sea buckthorn stains orange, so rinse the blender and spoons right away.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

Check this recipe’s balance · All texture fixes

Why it works

Sea buckthorn is very sour and low in sugar, so it is diluted with water and balanced with about 22% sugar, like passion fruit sorbet. The natural oil in the berries gives the sorbet a round, almost creamy feel.

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