Sea Buckthorn Cognac Infusion
Sea buckthorn contains vitamin C, although the amount remaining in the infused and filtered drink is unknown. Orange zest lifts the aroma, while erythritol replaces sugar and honey. Strain after sous-vide and keep refrigerated.
Thaw the sea buckthorn (150 g) in the refrigerator for about 4 hours. Cut orange zest (10 g), avoiding the white pith.
Place the sea buckthorn and zest in a clean jar. Add erythritol (30 g) and cognac (200 g); close the lid loosely, not airtight.
Sous-vide setting: 60°C for 2 hours. Keep the infusion away from open flames. Cool completely, close the lid, and rest for 24 hours.
Strain through a fine sieve and paper filter without pressing the berries. Transfer to a clean bottle and refrigerate. Serve small portions of about 25 ml because some sea-buckthorn carbohydrates move into the infusion.
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