2.4
5 ratings

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

Ingredients

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

Directions

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.

 

Nutritional Facts
Servings4
Calories Per Serving21
Total Fat0.1g0.2%
Sugar4gN/A
Protein0.3g0.5%
Carbs5g2%
Vitamin A1µgN/A
Vitamin C4mg6%
Vitamin E0.2mg1.1%
Vitamin K7µg9%
Calcium3mgN/A
Fiber0.9g3.6%
Folate (food)2µgN/A
Folate equivalent (total)2µg1%
Iron0.1mg0.6%
Magnesium3mg1%
Niacin (B3)0.2mg0.8%
Phosphorus4mg1%
Potassium29mg1%
Sodium155mg6%