Maraschino Blueberries

By mirelsonp

Recipe source: Food and Wine | July 2015
NOTE: Use in martinis and Manhattans, or as a topping for ice cream or pancakes

Ingredients

• 1 teaspoon kosher salt
• 2 cups warm water
• 2 cups blueberries
• 2 cups sugar
• 1 cup Chambord liqueur
• 1 tablespoon lemon juice

Details

Servings 4

Preparation

Step 1

1. In a bowl, stir the salt into the water until dissolved. Stir in the blueberries and refrigerate for at least 
12 hours or overnight.

2. In a medium saucepan, bring the sugar, Chambord and lemon juice to a simmer, stirring to dissolve the sugar; remove from the heat. Drain and rinse the blueberries and add them to the saucepan. Transfer the blueberries and syrup to a jar and refrigerate for at least 24 hours before serving.