Recipe

Make Sea Buckthorn Juice

1. To small pot, add berries and water and bring to a boil. Turn heat down and simmer for 10 minutes.
2. Place medium fine-mesh sieve over bowl and add softened berries. Press gently with back of large spoon or cocktail muddler to extract as much juice as you can from berries. The pulp that remains can be discarded.
3. Store juice in jar in fridge for up to 1 month. Shake before use.

Make Sea Buckthorn and Thyme Posset

1. To large pan, add granulated sugar, Seabuckthorn Splash, ginger, and thyme. Stir and bring to a simmer over medium-high heat. Once sugar has dissolved, remove from heat and let mixture steep for 10 minutes to let aromatics infuse. Strain mixture through fine-mesh sieve into medium bowl and discard ginger root and thyme sprigs.
2. Place cream and salt in medium pot over medium-high heat and heat until just about to simmer, 4–5 minutes. Reduce heat to low and let cream cook, stirring frequently to keep from scalding, for 5 minutes. Add sea buckthorn mixture to pot and stir. The contents of pot will appear notably thickened. Continue to cook while stirring for about 1 minute.
3. Remove from heat and divide mixture between six ramekins or small heat-safe bowls. Let sit until back at room temperature and then place uncovered in fridge to cool and set, approximately 4 hours.
4. When ready to serve, remove posset from fridge and top with a few sea buckthorn berries and thyme. Posset can be made up to 5 days in advance. If being made in advance, cover with plastic wrap until you’re ready to garnish and serve.