Huckleberry Purée

Huckleberry Purée

Bev Amoth

Bev's blackberry method on wild huckleberries, with a touch more sugar—for the Huckleberry Highlander.

Ingredients

• 4 cups huckleberries
• ⅓ cup sugar, or to taste
• 1 tbsp lemon juice

Method

1. Add the huckleberries, ⅓ cup sugar, and lemon juice to a saucepan and cook over medium heat until the berries soften, about 15 minutes—mash them as they cook to release the juices.
2. Since huckleberries have no real seeds, skip the sieve—transfer to a Vitamix and blend until smooth. Cool before using or freezing.

Note. Freeze the purée in a small silicone ice tray. Each cube is about 1 oz—one 2-serving pour for the Huckleberry Highlander—so thaw one cube per two servings before adding it to the shaker.