This is wonderful over ice cream or served with cakes, puddings, and fruit trifles.
Put the blueberries in a heavy-bottomed saucepot. Add the simple syrup, lemon juice, and salt.
Cook the blueberries over medium heat until they begin to give off some of their juice.
Purée half of the blueberries in a food processor and then strain the purée through a medium-holed strainer. Stir the purée back into the blueberries.
Serve warm or at room temperature.
© 1993 Emily Luchetti. All rights reserved.