Sugared blueberries are a refined topping for desserts such as ice-cream, pancakes, cheesecakes or as an addition to yoghurt and oat cereals. They distinguish in summer days and abundance of sun so that the blueberry juice would be mixed with sugar, lemon and maraschino. Abundance of summer fruit preserved so that we can also enjoy it in the wintertime.
1 kg (2.20 lb) blueberries
1 kg (2.20 lb) sugar
300 ml (10.14 fl oz) maraschino
Wash the blueberries and let them dry on paper towels.
Distribute them in a larger jar or several smaller ones, sprinkle with sugar and pour with lemon juice. Let them sit for 24 hours.
After that pour with maraschino and leave sit in the sun. Leave for about a week, shaking occasionally so that the sugar would melt better. As soon as the sugar is melted, you can eat them, but also provision for winter.
Serve as topping for ice-creams, pancakes or cheesecakes.
20 minutes + resting time