(cheerful music) - Hi.
I'm Jacques Pépin, and this is "American Masters: At Home."
(happy music) I love blueberries in full summer.
I do different recipes with it.
Usually pretty simple.
I have a quarter of a cup of sugar here for like 12 ounces of berries, which is for four people, easy.
So, what I like to put with the berry here is a chiffonade of mint.
And I think it goes so well with it.
So, I'm cutting my mint here.
As you can see, I have probably a good two tablespoons now.
Lemon, I'm going to have lemon rind first.
I do it this way so I can see (rind scraping) how much I have in there.
So here, as you can see, I have a good teaspoon, maybe.
Yeah, maybe teaspoon and a half.
Now, the juice.
(knife chopping) I like to press the juice in something else to get rid of the... At that point, I can get rid of the the pits.
And then here, about a good tablespoon of juice.
So, I mix it together.
(ingredients swishing) And add the berry to it.
You, of course, want to leave it for a few minutes, so the sugar has the time to melt, and mix with the berry.
(spoon scraping) But within one or two minutes, yes, the sugar is melted.
(spoon scraping) I would have a nice portion like this.
With probably a tablespoon of crème fraîche or sour cream in the middle.
Maybe a little sprig of mint again.
And if I have around pound cake or anything like that, or even a cookie or a pound cake, I may add a couple of pieces like this to serve with it.
It is a simple summer dessert.
(happy music) Thank you for joining me.
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