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U.S. Highbush Blueberry Council

Purple Vegetable Dish with Blueberry Gel

Purple Vegetable Dish with Blueberry Gel

Syneresis, every chef knows it. Not all of us know how to fix it. Defined as the expulsion of a liquid from a gel like state. For example, tomato sauce that’s cooked down, but water still purges on the plate. The agar agar is a seaweed-based hydrocolloid that grabs onto available water molecules and holds them in hot and cold applications. This technique uses readily available blueberry juice concentrate and gives it a versatile texture for plating and isolating flavor where you want it present.

Recipe created by Chef Jamie Simpson, The Culinary Vegetable Institute



  • 10.5 oz (300g) blueberry juice concentrate
  • 1 1/3 teaspoons (3g) agar agar



  1. Combine the two ingredients in a saucepan with a whisk. Bring the ingredients to a boil and transfer to a shallow container. Refrigerate for 30 minutes until very firm and completely chilled.
  2. Blend the block of blueberry juice in a high-speed blender scraping the sides regularly until completely smooth and almost pudding in texture. Add a touch of liquid if needed.
  3. Transfer the blueberry fluid gel to a squeeze bottle and store refrigerated. Serve hot or cold.


Serve the Blueberry Gel over a fresh plate of seasonal vegetables of your preference. Chef Jamie chose a Purple Vegetable Spread which included royal purple turnip, globe turnip, petite cabbage and purple spinach. Use the squeeze bottle to perfectly apply drops of Blueberry Gel to the dish. As a garnish, sprinkle with fine blueberry powder.