Sea Buckthorn Cider is an excellent method of conserving the therapeutic value of these nutritive, full of vitamins fruits for winter time, in a tasteful form.
Sea Buckthorn Cider – Recipe
Cider is a naturally fermented drink which embodies important beneficial aspects for your health. It has a rather low alcoholic concentration – 3.8 percent. Although it is usually made of apples, other fruits rich in vitamins can be used such as sea buckthorn, currants, cherries or sour cherries.
- 1 kg sea buckthorn berries;
- 5 l water;
- 1.5 kg organic sugar;
- Some wine yeast;
To begin with, place the water on the heated stove, and after it starts boiling take the pan from the cooker and let it cool off.
Pick the sea buckthorn berries attentively and wash them thoroughly in an abundance of water. Place them in a glass demijohn. Pour the water and the sugar. Add some wine yeast in order to stimulate the process of fermentation.
Leave the fruit to macerate for 15-20 days, after which you should strain the obtained liquid in glass recipients. You will notice at the surface of the cider an orange colored oily liquid.
Before consuming the cider, make sure to agitate the bottle in order to mix the content.
You can drink 1-2 glasses a day, before eating. Avoid drinking sea buckthorn cider in the evening, as it can cause insomnia.
Sea Buckthorn Properties
Sea buckthorn embodies a wide range of vitamins, incorporating properties with regenerative functions for the cells and tissues in your body. It is rich in natural antioxidants and it presents anti-inflammatory, tonic, nutritive and anti-aging properties.
Sea buckthorn contains 10 times the amount of vitamin C citric fruits embody. It is loaded with beta-carotene, phosphorus, calcium, magnesium, potassium, iron, complex B vitamins, vitamin A, E, F, D, K, P and 8 amino acids which are utterly essential for your overall health.
Sea buckthorn oil is also an excellent source of essential fatty acids such as lycopene, alpha-carotene, zeaxanthin, tocopherols and phytosterols.