Chef Joshua Murray’s Blueberry Salt
At your subsequent party, rim your cocktail glasses with blueberry salt. This would give your drinks an incredible presentation — and a candy and salty close. That you just can moreover exhaust blueberry salt for truffles or to season fruits or summer time salads.
- 1 cup unique or frozen blueberries
- ½ cup water
- 1 cup indecent salt
- Line 2 baking sheets with parchment paper; space aside.
- In a saucepan, simmer berries and water over medium warmth unless berries pop and open their juice, about 5 minutes. Remove from warmth. Press blueberries with a potato masher or the help of a natty spoon. In a beautiful wire sieve, strain blueberry combination, pressing out as mighty liquid as probably; discard solids. Line the sieve with cheesecloth and strain out finer particles.
- Return juice to saucepan. Utter to a boil; decrease warmth. Simmer, searching at carefully so it doesn’t burn, unless reduced to a syrup thick sufficient to coat a spoon. Remove from warmth.
- Mosey in salt unless evenly covered. Spread salt out onto baking sheets. Let air dry, stirring as soon as in a whereas, unless dry, 4–24 hours, searching on humidity. Alternatively, bake in a 150 level F convection oven, stirring veritably, unless dry, about 1 hour.
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