- 2 cups (300 g) fresh or frozen berries of your choice: sea buckthorn berries, elderberries or haskap berries (see note)
- ¾ cup (160 g) sugar
- In a pot, combine the berries with the sugar. Bring to a boil and cook until the fruits burst. Using a hand lender, purée the mixture until smooth.
- Cook over medium heat for 8 minutes, stirring often. Strain through a fine sieve to extract as much juice as possible. Compost or throw away the seeds. Let cool. Refrigerate for 2 hours or until completely chilled.
- Spread over toast and pour over ice cream.
You can also use a mix of all three types of berries.