(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.

Okay.

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.

Yep.

That's it.

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.

Mm.

(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.

Delicious.

Happy cooking.

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And happy cooking.