This beautiful salt is infused with real blueberries. It is easy to make and has so many lovely uses; such as cocktails, cheese boards, or in smoked fish dishes. You can see this blueberry salt in use in my blueberry margaritas recipe. It adds such a nice touch to the beautifully colourful cocktail.
Use it to add a colourful touch to your tropical summer cocktails, or even Valentine's Day themed or baby shower treats.
Ingredients
- Fresh or frozen blueberries (I use fresh)
- Water
- Kosher salt or another coarse salt
See the recipe card below for quantities.
Instructions
Put blueberries and water in a saucepan over medium heat.
Simmer the berries for five minutes then remove from the heat.
Use a fork to mash all of the blueberries into a purée.
Strain the blueberry purée through a cheesecloth.
You will be left with highly pigmented blueberry juice.
Return the blueberry juice to the saucepan. Simmer, stirring constantly, until it has reduced into the consistency of a thick syrup. Be careful to not burn it.
Pour the blueberry syrup into a bowl with the kosher salt. Use a rubber spatula to work the syrup into the salt until the grains are evenly coated and colourful.
Spread the blueberry salt on a parchment paper covered tray and allow to dry for twenty-four hours.
Hint: Using a rubber spatula to mix in the blueberry syrup makes the process much easier.
Substitutions
I used kosher salt for this recipe, but you could use a different kind of coarse salt if desired.
Variations
Blueberries work so wonderfully in this infused salt because their juice is so pigmented. Another great variation that you could make would be using dark cherries to make a cherry salt.
Equipment
To make blueberry salt, you will need a saucepan, some cheesecloth, a small rubber spatula, parchment paper, and a tray.
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Store in an airtight container at room temperature for up to six months.
📖 Recipe
Blueberry Salt
- Prep Time: 2 minutes
- Dry Time: 24 hours
- Cook Time: 8 minutes
- Total Time: 24 hours 10 minutes
- Yield: ½ cup 1x
- Category: Garnishes
- Cuisine: American
Description
This beautiful blueberry salt is infused with real, fresh blueberries. It makes a wonderful garnish or finishing salt with so many uses, such as cocktails, cheese plates, and smoked fish dishes.
Ingredients
½ cup blueberries, fresh or frozen
⅓ cup water
½ cup kosher salt
Instructions
Put blueberries and water in a saucepan over medium heat. Simmer the berries for five minutes then remove from the heat.
Use a fork to mash all of the blueberries into a purée.
Strain the blueberry purée through a cheesecloth. You will be left with highly pigmented blueberry juice.
Return the blueberry juice to the saucepan. Simmer, stirring constantly, until it has reduced into the consistency of a thick syrup. Be careful to not burn it.
Pour the blueberry syrup into a bowl with the kosher salt. Use a rubber spatula to work the syrup into the salt until the grains are evenly coated and colourful.
Spread the blueberry salt on a parchment paper covered tray and allow to dry for twenty-four hours.
Nutrition
- Serving Size: ½ tsp
- Calories: 1
- Sugar: 0.2 g
- Sodium: 1240 mg
- Fat: 0 g
- Carbohydrates: 0.2 g
- Protein: 0 g
- Cholesterol: 0 mg
Shelby says
This salt is GORGEOUS! Used it on the side of a margarita and it added such a fun flavor twist!
Asha says
Thank you 💜 margaritas are my favourite use for it too
Marie says
This is such a weird idea on first thought... until you start really thinking out the possibilities for it.
Absolutely genius! Looking forward to using this on charcuterie boards in the future... may play with a cranberry version for the holidays!
Asha says
Thank you! A cranberry version would be beautiful as well
Elaine says
I love peaches and blueberries together, so this blueberry salt added a lovely finishing touch to my grilled peach with honey lemon drizzle!
Asha says
That sounds heavenly, Elaine!
Nakita says
It's very pink when I just mixed it (still wet). Tempted to put more salt in. Will it lighten when dry?
I am so excited to try it when dry 😋
Asha says
Hi Nakita, the colour shouldn't change significantly when drying. If you use frozen blueberries, you might get more juice out of them (freezing breaks down the cellular walls of the berry) and a brighter colour. Bright is pretty, but add more salt if you want to dilute it and make it paler 🙂 You can also add salt to adjust the consistency. You don't want it to be wet enough that the salt can dissolve.
Vanessa says
I am so in love with the colour of this salt! It was so pretty as a cocktail rimmer.
Asha says
Thank you! 🙂
Bernice says
Absolutely love this idea. You have made a lovely purple salt and I love that there are no strange additives, just salt and blueberries.
Asha says
Thanks so much 🙂 Simple and natural is best!
Colleen says
This blueberry salt is so pretty and so simple to make. It was a fun cocktail rimmer and now I can't wait to try it in sweet and savory dishes.
Asha says
Thank you, I've been sprinkling it on a lot of things lately. Love the little pop of colour!
Nancy says
Fantastic idea to infuse salt with blueberries. It was really flavourful and o wanted to add this to everything t
Asha says
Thank you! 🙂
Lisa says
Easy to make and I think it’s going to be great on watermelon, in homemade Gatorade! Thank you for sharing! 🫐
Asha says
Thank you! That sounds like an excellent use for it 💜
Stephanie Sweatt says
Have you done a blueberry sugar? Would it be the same process?
Asha says
With sugar, you would have to be careful not to make it dissolve. I haven't yet, but if I were to try it with this recipe, I would make sure that the reduction is not too liquidy and that it is cooled to room temperature before mixing with the sugar. Let me know your results if you try it 🙂