Bilberry soup


1 l / 4.5 water
0.5 dl / 3½ tbsp. sugar or 2 tbsp. fructose
2–3 tbsp. potato starch
Approx. 0.5 l / 2 cups frozen or fresh bilberries

Place the water, sugar and potato starch in a saucepan. Heat the mixture, stirring continuously, until it thickens. Wait for it to bubble and then add the bilberries. Sprinkle a little more sugar on top to keep a film from forming. Serve chilled as a dessert or mix with porridge.