I have family reunion coming up(of a bunch of swedes), and i have settled on a kind of Lingonberry Sour (slightly sour). The problem is that I have never used lingonberrys. I'm not sure I've even seen them outside of lingonberry jame. Searching the forums, I mostly come up with Lingonberry wine and mead ideas. Does anybody have experience with this fruit? Should I use whole fruit, syrup, juice, concentrate? Should I add it during boil, after boil, or after fermentation? Do you think I need to add anything to complement it?