Sea buckthorn schnapps - based on fresh and fully ripe sea buckthorn berries - has a very special, sweet-acid taste and a beautiful golden colour. Some people don't like it, while others praise it highly.
Serve with venison meat, other game dishes, pork, poultry, fish, marinated herrings, desserts, ice creams, cheese and cheese cakes.
Or use the schnapps in your marmalades, jams, jellies, fish sauces, fruit sauces, stews, and marinades for beef, fish and grilling.
Excellent as after-dinner drink.
Also, see how you can easily...
turn your sea buckthorn schnapps into a liqueur.
Use fresh and fully ripe sea buckthorn berries.
It's very important that they are fully ripe, because even one or two unripe berries will ruin the taste.
Pick them right after the first frost. But before the birds eat them. Put them in the freezer for a couple of days.
Or do as I do - pick them when they are fully ripe but BEFORE the frost and freeze them for a week or more.
Frost makes the berries milder and sweeter.
Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.
Serve your sea buckthorn schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.
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