August
Easy
4 prs.
90 min.
Sea buckthorn soda
- 100 g fresh ginger
- 85 g sea buckthorn
- 400 g organic cane sugar
- 1 l mineral water
- sea salt
- Club soda
- Lemon juice
- Bottle for syrup
- Mash the sea buckthorn (a mortar works well).
- Grate the ginger coarsely.
- Mix ginger, sea buckthorn, sugar, salt, and mineral water in a pot.
- Bring to a boil and let simmer for 45 minutes. Let boil for longer if you want the syrup to be particularly concentrated.
- Cool the syrup, strain it, and pour it in a bottle. It keeps best in the fridge.
- To make the soda, pour 2.5 tablespoons of syrup in 1.5L of club soda in a pitcher. Adjust ratio according to your preference. Season with lemon juice.
Tips
You can also use the syrup as an ingredient in sorbets, sauces, or cakes. If you want an alcoholic beverage, you can add a bit of dark rum to your sea buckthorn soda.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
