7 dl / 3 cups water
2 dl / 1 cup fresh or frozen lingonberries, crushed
¼ tsp. salt
1 dl / ½ cup sugar
1 dl / ½ cup semolina
Boil the lingonberries in water in a saucepot for about 3 minutes. Strain if desired. Bring the juice back to the boil. Add the salt, sugar and semolina. Bring the porridge to the boil for about 8 to 10 minutes, stirring occasionally. Let cool and whip the porridge until it has a mousse-like consistency.