Bog bilberry syrup

Name: Bog bilberry syrup
Total time: 1 h 30 min
Yield: ± 500 ml
Ingredients: 500 g bog bilberries; 300 ml water; juice of 1 lemon; 300 g sugar

Updated on 9 October 2026

Makes: ± 500 ml
Time: 30 min + 1 hour draining
From: Bog bilberry

Ingredients

500 g bog bilberries
300 ml water
juice of 1 lemon
300 g sugar

Method

Wash the berries and bring them to the boil with the water. Simmer for 10 minutes and crush them half with a potato masher.
Leave to drain for an hour through a cloth or fine sieve over a bowl. Do not press, so the syrup stays clear.
Measure the juice (± 400 ml) and bring it to the boil in a pan with the sugar and lemon juice.
Simmer for 3 minutes and skim off the foam.
Pour the hot syrup into clean, sterilised bottles and seal at once.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge. Dilute 1 part syrup with 5 parts water.