2 dl / ¾ cup frozen or fresh bilberries
1 dl / 100 ml light syrup
zest of 1 lemon
2 tbsp. lemon juice
1 tbsp. corn starch
Heat the berries, light syrup and lemon zest in a pan. Mix the corn starch into the lemon juice and pour the mixture into the pan. Stir continuously. Let the syrup mixture simmer for a few minutes on a low heat until it thickens. You can serve the syrup warm or cold.