Sea buckthorn juice with ginger, lemon and honey

Ingredients

• 500g sea buckthorn
• 100g fresh ginger
• 1 lemon
• 2 tablespoons of honey

Materials

• - fruit juicer with worm shaft
• - glass containers
• - spoon

Preparation

• Sea buckthorn berries are detached from the twigs with a pair of scissors, washed by rinsing in 2-3 waters, then left to dry on paper towels, on large surfaces for about 1-2 hours.
  To remove the berries from the twigs, some also use a special comb with sparse teeth. The idea is that when the berries come off the branches, the sea buckthorn does not break.
  In order to detach the sea buckthorn seeds from the branches, you can also use the freezing method (see details in the observations sections), this being much faster.
• We prepare the ginger and lemon for the juicer.
  We wash and peel the ginger and lemon. We will cut the ginger into slices so that it can be easily squeezed, and we will slice the lemon.
• Once the sea buckthorn, ginger and lemon are ready, at this stage you will start squeezing with the help of a juicer with screw auger (squeezing screw).
  Start with sea buckthorn berries, then from time to time add another slice of lemon and / or ginger.
  Lemon slices also have the role of decongesting the juicer sieve (fluidizes the juice and unclogs the sieve).
• At the end, add honey over the obtained juice and mix until it dissolves completely.
• The formed syrup is poured into glass containers that are hermetically sealed and stored cold (refrigerator) and protected from light.
• The sea buckthorn and ginger pulp, obtained, is dried and can be used both in the preparation of teas and in the production of sea buckthorn powder (by grinding, after it has dried well). I prefer to remove from the resulting pulp, the lemon pulp.