Sea Buckthorn berries are most often harvested for their juice, which is very acidic on its own but is usually mixed with other ingredients to tone down the tartness. When crushed, pressed or boiled and strained, the juice can be made into jelly, syrups or marinades.
Sea Buckthorn syrup is used in cake recipes in Britain, as an additional flavor to soak into various cake layers and is used in a variety of other applications. In the Balkans, Sea Buckthorn juice is incorporated into a fish sauce. In Russia, Buckthorn liquor is considered a top shelf item. The hardy berries can be cooked down and fermented into wine, which takes on an orange hue.
Berries are packed in ziplock bags and should be put into a freezer immediately upon arrival. Keep Frozen in bags until ready to use.