I have recently been having a bit of a thing for lingonberries, you know, those little round red ones that come in a frozen mixed berry pack? You can get them in all sorts of preparations if you are an Ikea foodie...they apparently go with pastry and meatballs equally well! They are a cross between the sharp dryness of a cranberry and the tart sweetness of a blueberry. And I love the colour, plus they are full of Vitamins C, A and B plus magnesium and potassium! So having been blessed with this years bounty of limes from my sisters tree again, and having newly found that Froz Berries have lingonberries by literally the tonne, I whipped up a batch of this and will do so again. YUM. Or as they say in Sweden, YERM.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams golden caster sugar
- 4 limes
- 80 Grams lingonberries, frozen
- 1 Litre filtered water or sparkling mineral water to taste
Do
- 1
Place sugar and finely grated lime zest into Thermomix bowl and mill 20 sec/speed 10.
- 2
Add quartered limes and lingonberries and a little of the water. Chop 3 sec/speed 7. Add some of the water through hole in lid and just combine. Allow to steep for about 5 minutes.
- 3
Strain out solids and return mixture to the bowl. Add remaining water and combine gently 3 sec/speed 3
- 4
Serve with ice, lime wedges and additional lingonberries to garnish.
