Books & Spoons Recipe: The Pink Berry Porridge

Lingonberries, 'the mountain cranberry', is a highly under-appreciated berry. Here they grow in the forest wild, and people pick them, freeze them, and enjoy them in different forms through the winter. Yes, they are sour in taste by themselves, but lovely with little twists.
This porridge was one of my childhood staples, and it brings back lots of great memories. Just the color of it makes me smile.
The cold porridge is great as an after school snack, a little evening meal, breakfast, or as a dessert. It's airy and smooth texture is dreamlike, and with little bit of sugar on the top and milk on the side, and I am transferred back in time... It is really easy to make, takes a little effort, and is very affordable, with just few ingredients!
I have added some alternative solutions as well, if lingonberries are not available in your area. I hope you enjoy it!
~ Cheers!

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THE BERRY PORRIDGE

1 liter / 2 pints of   Water
3 dl / 2,3 cups       Lingonberries
1 ½ dl / 0,6 cups   Semolina
1-2 dl / 0,5-1 cup  Sugar



ALTERNATIVES FOR LINGONBERRIES 

- 5 dl / 2 cups rhubarb pieces, ¼ teaspoon cinnamon
- 6 dl / 2,5 cups apple slices, ¼ teaspoon cinnamon
- 200 g / 7oz of dried, soaked apricots
- 200 g / 7oz dried plums
- 200 g / 7 oz of dried dates

1. Boil the lingonberries in the water for about 10-20 minutes until most of the color is gone from them.
2. Strain lingonberry shelling out, and put the juice back on the stove
3. Whisk the semolina and add the sugar in the nearly boiling lingonberry juice
4. Boil the porridge in the medium temperature, stirring, for about 5 minutes.
5. Let the pudding cool, and whisk it until light in color.
I set my porridge to cool in the Kitchen Aid mixer bowl, so when it is cooled off, I just put it in the mixer, and let it whisk until light in both color and texture