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Lingonsaft – Lingonberry Juice



Lingonberry juice is both healthy and refreshing, no matter what the season.

photo ©Kari Diehl, licensed to About.com
Lingonberry juice, as colorful and as rich in antioxidants as cranberry juice, can be easily and quickly made from either fresh or frozen lingonberries.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 lb. (3 cups) fresh or frozen lingonberries
  • 5 cups water
  • 1 cup sugar


If using fresh berries, wash well and pick through to remove leaves and any bad berries (alternatively, defrost frozen berries). Place berries in saucepan with water. Bring to a low boil over medium-high heat; simmer until berries begin to pop (about 15 minutes).

Remove from burner and drain berries in a cheese cloth-lined sieve or juice bag over a large, non-reactive bowl. Crush the cooked berries with a potato masher to release the additional juice.

If using juice as a beverage, sweeten to taste with up to 1 cup sugar; return to saucepan and heat for 2-3 minutes until sugar is dissolved. Remove from burner, cool, and refrigerate (Note: juice can also be canned or frozen for future use).

Alternatively, if using juice to make lingonberry jelly, do not sweeten. Refrigerate or freeze until ready to use.

Yield: 5 cups lingonsaft.

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