Blueberry Lemon Syrup

Step 1: Combine the fruit, sugar, and water in a large saucepan over medium heat and bring to a gentle boil (but be careful not to let it boil over). Reduce the heat and simmer, covered, for 3 minutes—just enough time to let the berries release their juice. Take the pan off the heat and stir to cool slightly. Pour the contents of the pan through a fine-mesh sieve set over a large bowl, stirring but not pressing the berries to harvest as much syrup as possible.

Step 2: Reserve the berries for another use. (But don’t toss them out! Puree them in a blender to make a great jam, or use them as an ice cream topping, pie filling, or compote.) Stir the lemon juice and the salt into the syrup.

Step 3: Using a funnel, pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks. For long-term storage, pour into canning jars and process for 10 minutes. Canned, it will last 1 year.