How To Make Seabuckthorn Syrup

How To Make Seabuckthorn Syrup

There’s a reason why Seabuckthorn (Hippophae Rhamnoides) is nicknamed ‘the miracle berry’.  It’s chock full of omegas (3,6&7), vitamin C and carotenoids.  It’s super easy to grow in with poor soil/high salinity soil and can withstand the harshest northern climates (Zone 3b)!

This syrup is an easy and delicious way to use these berries which are usually too sour to eat on their own.  It tastes like a tart delicious cross between lemon, orange and passion fruit and can be mixed with sparkling water for a virgin drink or vodka/other alcohols (get creative!) for something more grown up.  Either way it’ll be sure to impress your party guests this holiday season!

Seabuckthorn Syrup

November 18, 2017
: Approx 5C
: 15 min
: 40 min
: 1 hr 5 min
: Easy


  • 4C Seabuckthorn berries
  • 4C Water
  • 1C Honey
  • 1/3C Sugar
  • Step 1 Add water to berries and bring to a boil.
  • Step 2 While the mixture is boiling gently mash the berries with a fork to release the juice. Simmer uncovered for 25 minutes.
  • Step 3 Strain the liquid into a bowl then return to the pot over medium heat for 20 more minutes.
  • Step 4 Reduce heat to low and add honey and sugar, stir until the honey dissolves. Remove from heat.
  • Step 5 Let the syrup cool and store it in a clean container.
  • Step 6 If kept refrigerated the syrup should last up to 3 weeks, can also be frozen into ice cubes and will last for up to 6 months in the freezer.

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