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Chef Joshua Murray’s Blueberry Salt

Chef Joshua Murray’s Blueberry Salt

At your next party, rim your cocktail glasses with blueberry salt. It will give your drinks a great presentation — and a sweet and salty finish. You can also use blueberry salt for desserts or to season fruits or summer salads


  • 1 Cup fresh or frozen blueberries
  • ½ Cup water
  • 1 Cup coarse salt


Line 2 baking sheets with parchment paper; set aside.

In a saucepan, simmer berries and water over medium heat until berries pop and release their juice, about 5 minutes.  Remove from heat. Press blueberries with a potato masher or the back of a large spoon. In a fine wire sieve, strain blueberry mixture, pressing out as much liquid as possible; discard solids. Line the sieve with cheesecloth and strain out finer particles.

Return juice to saucepan. Bring to a boil; reduce heat. Simmer, watching closely so it doesn’t burn, until reduced to a syrup thick enough to coat a spoon. Remove from heat.

Stir in salt until evenly coated. Spread salt out onto baking sheets. Let air dry, stirring occasionally, until dry, 4–24 hours, depending on humidity. Alternatively, bake in a 150 degree F convection oven, stirring frequently, until dry, about 1 hour.