season August
difficulty Easy
persons 4 prs.
time 90 min.

Sea buckthorn soda

Ingredients
  • 100 g fresh ginger
  • 85 g sea buckthorn
  • 400 g organic cane sugar
  • 1 l mineral water
  • sea salt
  • Club soda
  • Lemon juice
Equipment
  • Bottle for syrup
Directions
  1. Mash the sea buckthorn (a mortar works well).
  2. Grate the ginger coarsely.
  3. Mix ginger, sea buckthorn, sugar, salt, and mineral water in a pot.
  4. Bring to a boil and let simmer for 45 minutes. Let boil for longer if you want the syrup to be particularly concentrated.
  5. Cool the syrup, strain it, and pour it in a bottle. It keeps best in the fridge.
  6. 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.

    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.

    Ingredient used in Sea buckthorn soda Show all

    Alternative ingredient for use in Sea buckthorn soda