In the past 10 years Sea Buckthorn or argousier production has really ramped up in Québec (the local industry association, APAQ, has been around for the past 12 years). I made the discovery of these lovely tart and citrusy little buggers in Knowlton, when we were out there for their annual duck festival. While their astonishing tartness makes them an unusual recipe ingredient, they are wonderful when they're doused in a healthy dose of sugar (if still quite powerful).
I added a good shot of Réserve 1859 Domaine Pinnacle, the Pinnacle estate's exquisite blend of Ice Cider and Apple Brandy. The only way I can describe this product is as an Apple Port. The brandy not only adds a kick to the otherwise light cider product, it mellows the sometime over-bearing sweetness of the product.
Sea Buckthorn Sorbet
1 kg Sea Buckthorn berries
1.5 cups of sugar
1 cup water
1/3 cup Réserve 1859 Domaine Pinnacle
Bring the berries, sugar, and water to a boil and hold at a low syrup, until it's a thick syrup and the sugar is completely absorbed. Load the syrup and berries into a blender or food processor and puree them. Strain the mixture through a fine sieve or cheesecloth.
Process the mixture in your ice cream maker, as you would normally.
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