Recipes

Blueberry Purée

Genevieve Gergis

Pastry Chef/Co-Owner

Bestia

Los Angeles
Calif.
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Menu Price: 
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Yield: 
16 Oz
Ingredients: 
11/2
Lb
Blueberries
11/2
tbs
Crème De Cassis Liqueur
2
tbs
Lemon Juice
1/2
c
Sugar
1
Add all ingredients to a pot and cook until mixture reaches a syrup-like consistency. (Amount should reduce to a third of original.) Strain through a fine-mesh tamis into a bowl and let it cool for 1 hour. Reserve until needed.
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