Choose the berries with most orange color, which are the richest in vitamins; it is advisable to process the syrup the same day the fruit is harvested.
The berries are washed, then pressed. The obtained syrup is placed in a stainless steel stirrer and sugar or honey is added. Shake well the composition for several hours– even up to 10 hours– after which, the syrup can be placed in hermetically sealed bottles.
A pleasant and refreshing drink is made from 750 g of sea buckthorn boiled in 6 l of water and 1 kg of sugar. After cooling, pour into bottles and keep refrigerated.

The washed sea buckthorn (1 kg) is crushed as well as possible, then squeezed through a fine gauze. Set the juice aside and pour some water (about 1/5 of the total amount) over the remnants (seeds, shells, etc.), mix, leave for 20-30 minutes and squeeze again.

The resulting juice is mixed with sugar in 2 ways:
1) 1 part volume juice, 1 part sugar. Example: 500 ml of juice and 500 g of sugar or 250 ml of juice and 250 g of sugar (the content is sourish);
2) 1 part volume of juice and 2 parts sugar. Example: 500 ml of juice and 1 kg of sugar or 250 ml of juice and 500 g of sugar (the content is sweet).

If you feel tired, exhausted… do not use synthetic energisers– we already know the devastating effects they sometime have on the human body.
The use of natural products helps the body return to an optimal form. Although bees’ honey is an energiser, in combination with the sea buckthorn it becomes a real “green energy bomb”.
Wash well the sea buckthorn berries, let them dry and put them in a jar of 800 g, up to the level of two-thirds of the capacity, then fill the jar with honey (preferably poly-flora or acacia honey). Allow them to be cured over 7-10 days, after which the mixture can be consumed– two, three tablespoons a day, less in the evening.

This mixture, full of vitamins and minerals, is also good for children, because it protects them from the cold.

Add 150 ml of sunflower oil– for best results it is recommended pure virgin olive oil, over 150 g of freshly chopped berries. Keep the flask at room temperature for 3 weeks and shake it several times a day. After that, crush the berries and put them back into the oil. Leave it for another two days in the light, in a warm place; then, carefully transfer the top of the oil that is clear, into another pot– it is advisable to use glass pots. The remnants can be dried and used for the preparation of the vitaminized infusion.

The Sea buckthorn oil is indicated for the prevention of premature aging, oncological diseases, for the treatment of skin diseases (external use), irritations caused by burns, sun strokes, exposure to toxic substances. Hard healing wounds are covered with cataplasms soaked in sea buckthorn oil and rapid healing is observed.

Made from 1-2 teaspoons of sea buckthorn crushed berries with 250 ml of boiling water and left to infuse for 30 minutes. Drink 2-3 cups a day. It is an exceptional invigorating tea.

Ingredients: 2 kg of sea buckthorn, 2 kg of sugar, 2 cups of water Preparation: Boil the syrup, made of water and sugar, for about 15 minutes. When it begins to make big bubbles, add the berries of the sea buckthorn and let it boil, removing the foam. When the confiture becomes glossy and changes color (dark-brown orange) and has texture, remove it from the fire. Put the jam when it is still warm in the washed and dried jars and let it cool off without a lid, until it forms a crust. Then place the lids and store them in the pantry. If we add the juice of a lemon together with the berries, we preempt crystallization and help keep a beautiful color.

In a bowl, mix the berries with honey. Continue mixing each day for 1 week, then place the bowl in the refrigerator until the entire prepared quantity is consumed. The bowl must be of glass or porcelain (in no case of metal!); also, the preparation should be served with a plastic, glass, or wood spoon.

The mixture is indicated for the treatment of childhood anemia: 1 teaspoon of the mixture every morning.

Place the sea buckthorn berries on a tray. Heat the oven at maximum temperature and insert the tray with the berries as to withstand a brief heat shock at 100°, then drop the temperature to 50-60°. When the berries are dry, remove and allow them to cool; fine grind and preserve them in glass jars.
Dust is good for tea: one teaspoon of powder in 1 cup of boiling water, simmer 1 to 2 minutes, allow to infuse, then serve.

Benefits: growing an appetite, provides resistance to physical and intellectual effort and acts as a natural anti-constipation remedy.

Place 1 kg of crushed fruit in a glass pot, pour 5 l of boiled and cooled water and 1.5 kg of sugar. To speed up fermentation, it is recommended to add a little quantity of wine yeast. Leave for 15-20 days, then decant in bottles, until the orange oil appears on the surface of the wine.

Pour 500 ml boiling water over 2 tablespoons of sea buckthorn berries. Boil for 10 minutes, then leave for one hour in a covered bowl. Strain and drink it warm.

It is indicated for the treatment of hepatitis and strong anemia. It also has a great role in treating neurasthenia, physical and mental fatigue.

Pour 500 ml of boiling water over 2 tablespoons of dried or fresh fruit. Leave the pot covered for 30 minutes, then you may drink the infusion. It is useful for treating hepatic, dermatological illnesses, anemia and rheumatism.

Choose a glass bottle and fill 1/4 of it with the sea buckthorn berries. You may also use a glass jar with a lid. Boil the quantity of vinegar needed to fill in the jar or bottle. Use a cork for the bottle. In case a jar is used, put it in a steam bath for 10 minutes. To use the vinegar as dressing, use 1 part vinegar with 2 parts olive oil– add salt and pepper and various fresh herbs, to taste.

For this recipe you can use a whole chicken cut into pieces, slices, whatever you choose. The marinade sauce should be enough for 3-4 kg of chicken. Ingredients: 1 cup sea buckthorn juice, 1 cup maple syrup or honey, 1 teaspoon curry powder, 1/2 teaspoon pepper, 1 teaspoon salt. Stir well all the above ingredients and add them to the sauce. Place the meat and the marinade sauce in a dish, close tightly and refrigerate for 2-24 hours. After refrigeration, the meat can be cooked on the grill or in the oven. During cooking, the meat should be coated with the marinade sauce several times. Once you have finished cooking the meat, the remaining sauce should be discarded.

This is a traditional Russian beverage– buttermilk with peppermint flavor and carrot juice that balances the acidity of sea buckthorn with the sweetness of carrot juice.
Ingredients: 200 ml of yogurt or buttermilk, 50 g of sea buckthorn, 50 ml of carrot juice, 1 teaspoon of honey. Wash the sea buckthorn, put it in a blender with a little bit of water and make a paste. Squeeze the juice with a gauze (the pulp may be used for tea, for example). Mix thoroughly the sea buckthorn juice with the carrot and the honey, until the honey is completely dissolved and fill in with yogurt (you may also add a spoonful of sour cream).

Prepare the sea buckthorn juice in the blender. If you have the sea buckthorn in the freezer, first defrost the berries. For fine jelly, the juice should be squeezed through a gauze. For the sea buckthorn jelly we need: 6 cups of sea buckthorn juice, 1 pectin/gelatin bag, 6 cups of sugar / honey. Boil the juice with the pectin, remove from heat, add sugar and boil for another 1 minute, then pour the jelly into jars, for preservation. For sterilization, put the jars in a steam bath for 10 minutes. Sea buckthorn juice does not make foam like other juices; it has a high content of sea buckthorn oil, which is why the jelly will easily separate in the jar, with time. This does not affect the taste of the sea buckthorn jelly.

You need the following ingredients: 200 ml of water, 200 ml of sugar, 400 ml of white sea buckthorn juice (preferably freshly squeezed). Wash 1 or 2 cups of berries and put them in a blender to get a puree; then, squeeze the puree through a fine sieve. Pour boiling water over the remaining pulp to get more juice. In the end you should obtain 400 ml of juice. Put the water with the sugar into a saucepan to boil. Let it boil (low) for about 5 minutes, to get a syrup, then let it cool. After it cooled, mix well with the juice and put it in the freezer in the desired mold you would like to serve it.