With a good harvest of wild bilberry, I made a lot of coulis to keep in the freezer. I also used raw honey to ferment the berry, to make a raw fermented syrup. After a month when the bubble subside, it is ready. The syrup is nice to sip as a night cap, mildly sweet and slightly alcoholic. The solid, after pressing out the juice is not to be wasted, still great with yogurt.
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