700 g lingonberries
300 ml water
190 g Dansukker Light Muscovado Sugar
Pour the lingonberries and water into a saucepan. Bring to the boil and simmer the mixture until the berries have softened.
Sieve the mixture through a fine-mesh sieve. Squeeze as much as possible out of the berries and pour the mixture into a clean saucepan. Add sugar and cook for a short while.
Remove from the heat and skim the foam from the juice. Pass it through a fine-mesh sieve again.
Pour the juice into a hot, thoroughly-cleaned bottle, cover and leave to cool. Store in the refrigerator.
When serving, dilute with water to your liking. Heat the drink or serve it cold.
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