Photo by Michael Piazza / Styled by Emmet Kelty
1 pound blueberries
1 pound sugar
zest of 2 lemons
2 pinches salt
Heat in a pot on low heat until sugar is melted, then put into a blender and pass through a fine sieve. Store any extra puree in the refrigerator, and use within one week.
This recipe appeared in the Summer 2016 issue.