To make a syrup, snap off 500g of frozen berries and bring them to a gentle boil in a saucepan, then strain through a clean tea towel in a sieve into a bowl, squeezing the last of the pulp to extract around 400ml of juice. For every 200ml juice add 100g of sugar and stir over a low heat for around 10 minutes. Then put the sea buckthorn syrup in a sterilised jar and store in a fridge.
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