Seaberry Recipes

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Sea Buckthorn Recipe Cookbook

Seabuckthorn Amaretto Cheesecake

This recipe is from Estonia and can be found on Nami-Nami's blog. She has lots of interesting ideas.
I just finished making 2 normal sized cheesecakes. I’ll bring one to work and send one along to the holiday feast I’ll miss due to working. The photo is of a small version I made to taste and it was wonderful. Even if you do not make it with Seabuckthorn berry, use your imagination and change up the berry choice.
Amounts are in US and European units. The conversions I calculated and they work well. Enjoy!
Sea-buckthorn and Amaretto cheesecake 
Serves 8
4.5 oz. or 125g digestive-biscuits (graham crackers in U.S.A.)
3.5 Tbs. or 50 g butter, melted
(you can use a store bought pre-formed graham cracker crust)
Cheesecake layer:
20 oz. (2.5 pkgs) or 600 g full-fat cream cheese, at room temperature
3 large eggs
1/2 cup or 85 g caster sugar (100 ml)
1 tsp vanilla extract
Amaretto-seabuckthorn jelly:
¾ cup or 200 g sea-buckthorn berries, fresh or frozen
3 Tbsp caster or soft brown sugar
3 to 4 Tbsp Amaretto
3 to 4 Tbsp hot water
1, ¼ oz. pkt or 4 gelatine leaves (and some cold water for soaking)
Preheat oven to 350°F/180°C.
Grease a 24 cm/10 inch round springform/loose-bottomed cake tin with butter, line the base with parchment paper. Process biscuits into fine crumbs, add melted butter and combine. Press the cookie mixture over base and sides of the prepared tin. Refrigerate for 15 minutes.
To make the cheesecake, beat the cream cheese, sugar and vanilla together until smooth. Add eggs, 1 at a time, beating until combined.
Pour over the biscuit/cracker base and bake in the middle of a preheated 350F/180C oven for 30 minutes, until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin).
Remove from the oven and cool completely.
To make the jelly layer, soak the gelatin powder or leaves in a few tablespoons cold water for 5 minutes.
Place the (defrosted, if necessary) berries into a blender and process until smooth. Press through a fine sieve to remove the seeds. Season to taste with sugar and Amaretto.
Squeeze the gelatine leaves to remove excess cold water, then stir into hot water (about 4 Tbsp) until dissolved. Stir into the sea-buckthorn purée. Pour the mixture carefully over cooled cheesecake. The jelly should not be to firm, whisk or heat slightly in microwave to make it a thick spreadable jelly.
Place into the fridge for at least 4 hours to set.

Buttermilk (or Cream or kefir) with 

Seabuckthorn and Carrot Juice

Buttermilk with Seabuckthorn and Carrot Juice is a traditional Russian recipe for a classic buttermilk drink flavoured with seabuckthorn and carrot juice. The full recipe is presented here and I hope you enjoy this classic Russian version.

Buttermilk with Seabuckthorn and Carrot Juice
Origin: Russia Period: Traditional

This is a classic Russian drink that balances the acidity of sea-buckthorn fruit with the sweetness of carrot juice. The recipe is gauged for a single serving; simply increase to the number of servings desired. Ingredients:

6-7 oz. (200ml) buttermilk (or single cream)
1/4 cu. (50g )sea-buckthorn berries
1 shot glass (50ml) carrot juice
1/4 cu. granulated sugar


Wash the seabuckthorn thoroughly then purée in a blender with 1 tbsp water. Transfer to a cloth and ring out to extract as much juice as possible (discard the pulp).

Transfer the juice to a bowl then beat in the carrot juice and sugar until the sugar has dissolved. Slowly whisk in the buttermilk (or cream), transfer to a tall glass and serve.


Cream Cheese-Sea Buckthorn Snow Cookies
1/2 cup Butter
4 oz.  Cream Cheese
1 cup  Cane Sugar
4 Tb Sea Buckthorn Juice
2 cups Unbleached White Flour
1 tsp Baking Powder
1/2 tsp  Salt
1/2 cup Powdered Sugar

Cream together the butter and  cream cheese.  Add the sugar and cream until smooth.  Blend in the sea buckthorn juice until it is fully incorporated.  In a separate bowl, combine the flour, baking powder and salt.  Add the dry ingredient into the wet and blend until just combined, careful not to over mix.  

Place by 1-inch round balls onto a greased cookie sheet.  Flatten the dough and scrape the top with a fork to make etchings on the top of the cookie.  Bake at 375ºF for 10 minutes.  Allow to cool a few minutes.  In a small bowl, pour the powdered sugar.  Take a cookie and place it top down into the powdered sugar.  Make sure the sugar covers the top of the cookie with a light layer.  Repeat this step with the rest of the cookies.  If you have a sifter, you can simply sift the powdered sugar onto the cookies.  Makes about 20 cookies.
Update: Add a couple of tablespoons of juice to the leftover powdered sugar to make a glaze that will add tons of delicious sea buckthorn flavor!

Seaberry Sorbet - from Nami-Nami's Blog

Another berry dessert: Sea-buckthorn sorbet
......we recently got two large pags of sea buckthorn berries from my grandma's garden and we need to find ways to use all those berries.  ......This one is just as delicious as the orange sorbet, with an attractive deep orange-yellow color.  A perfect palate-cleanser between courses, or an excellent dessert.

1 cup water
1 cup sugar
2 cups sea-buckthorn juice - preferably freshly extracted

To extract your own juice, wash about a cup of seabuckthorn berries and puree in a blender.  Press through a fine sieve.  Then take some boiling water and pour over the seabuckthorn pulp on the sieve to extract more juice.  Continue, until you've got 2 cups of liquid.  (using boiling water help to extract more "juice matter" from the pulp.)
Pour  water and sugar into a small saucepan and bring to the boil.  reduce heat and simmer for 5 minutes to make a syrup.  Cool.  Mix seabuckthorn juice and syrup and churn in your ice-cream maker according to the instructions.  Put it into the freezer to harden a little before serving.
Pille is the author of Nami-Nami and great thanks to her for this recipe.  She has a fantastic blog which I have linked to above.  For a direct link to this recipe, click here.

Apple Seaberry / Seabuckthorn Pie!

Click for details: Apple Sea-Buckthorn Pie - Recipe and Photos

By Sandra Rae
Prepare juice by blending sea buckthorn berries.

Strain through a fine seive.

If using frozen berries defrost first.

For a clearer jelly with no pulp, boil berries and strain through cheesecloth

Discard, or compost seeds and pulp.

2 cups of chopped fresh herbs.

I used the simon and garfunkel song

Parsley, sage, rosemary and thyme, plus one hot pepper

I also made some with basil, garlic, sundried tomoto, and hot pepper.

One and one half cups of sea buckthorn juice

One cup water

One cup vinegar
Boil above ingredients, and steep for at least 2 hours.

Strain and discard herbs.
Add one box pectin  to the three and one half cups of liquid.

Bring to a boil

Add four cups sugar

Return to a boil and boil for one minute.

Pour into sterilized jars and process in a boiling water bath for 10 minutes.

If you want a more decorative look, snip a few fresh herbs into each jar before filling.
This jelly is great cold on a  sandwich, with salami or ham

On top of camembert for a party

Warmed with a bit of added hot sauce a dip for shrimp

Add to equal part of ketchup for a delicious barbecue sauce.


By Sandra Rae

Put a couple of inches of sea buckthorn berries into a sterilized decorative bottle.

You can reuse a wine bottle.

You can also use canning jars with lids.
Boil white vinegar and fill bottle.


If using canning jars fill and process 10 minutes in a boiling water bath.

To use vinegar use one part vinegar to 2 parts olive oil.

Salt  and pepper to taste.

You can also add fresh  herbs,

Use on your favorite salad vegetables.

Fresh tomatoes, sliced red onion, and a little feta cheese is especially delicious.

By Sandra Rae

One red pepper

One green pepper

One red onion

One fresh hot pepper

(  if you like lots of heat use a hotter pepper, or even a couple)

2 cups fresh or frozen sea buckthorn berries.

One cup vinegar (seabuckthorn vinegar )

One half cup sugar

Salt to taste
Boil all ingredients except sea buckthorn berries until slightly thickened.

Remove from heat and add berries.

You can also make a raw veggie salsa to be used  immediately

Use only one quarter cup vinegar  and sugar
Use right a way, or store in the refrigerator for 2 weeks.
This salsa is excellent warm on tuna steaks.

Chilled use like any other salsa, with nachos, cold meat, or cheese.

By Sandra Rae
One whole chicken cut into pieces or the equivalent in legs, or wings.  Sauce is enough for 3 to 4 pounds of chicken.

One cup SEABUCKTHORN juice

One cup maple syrup, or honey

1 teaspoon curry powder

one half teaspoon cayenne pepper

one  teaspoon salt

one half teaspoon pepper


Mix above ingredients together.

Put chicken pieces and marinade into a Zip Lock bag.

Refrigerate 2 to 24 hours.

Grill pieces on barbecue, or in oven at 350 degrees

Brush with marinade several times during cooking.

Discard any marinade left after cooking

Do not use any leftover marinade as a sauce, as it was used to marinate raw chicken.

Sea Buckthorn Jelly
By Sandra Rae

Prepare juice by blending sea buckthorn berries in a blender and straining them through a fine seive.

If using frozen berries defrost first.

For a clearer jelly with no pulp, cook berries and strain through cheesecloth

Discard, or compost seeds and pulp
6 cups sea buckthorn juice

1 box  pectin

6 cups sugar.
Boil juice and pectin


Add sugar, and bring back to a boil

Boil hard one minute.
Pour jelly into sterilized, canning  jars.

 seal and process in a boiling water bath for 10 minutes.
Sea buckthorn does not foam, like other juices.  The berry has a high oil content, and the jelly will separate slightly in the jar over time.  This does not affect the taste.

Thanks to Sandra Rae linkback
Seaberry Oatmeal Suggestion
When flavoring your morning bowl of oatmeal.  Try a teaspoon each of peanut butter, honey, and a couple of tablespoons of seabuckthorn juice.  --Excellent!


  1. some new sea berry recipes on the recipe page!

  2. Greetings from Estonia :)

  3. Great blog and love the recipes. Would you allow me to re-post the recipes on my site (with a link back to your site - of course). The link in my comment also links to a sea buckthorn cocktail recipe if you're interested in posting it.

    Please use the contact form on the site as I don't post my email online.

    Looking forward to hearing from you!

    1. Thank you for the complements. You are welcome to re-post with attribution. - Tom

  4. Love the recipes! I'm excited to try this recipe. My hubby will also love it. Your blog has really very informative posts. Thanks for sharing us.
    Goji berry juice