Blueberry Puree

Photo by Michael Piazza / Styled by Emmet Kelty

Use this puree in the Bitter Blueberry Collins.

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 as part of a larger story on Summer cocktails.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.