1. Boil the berries, 1/4 cup water, sugar and salt in a saucepan. Reduce to a simmer. over medium-low heat. Cook for one minute just enough to dissolve the sugar.

2. Transfer the mixture to a blender and puree until smooth, about 1/2 a minute. Strain the puree through a fine-mesh strainer pressing with a rubber spatula to extract the puree out without seeds.

3. Stir in lemon juice and season with additional sugar to taste. Serve as a topping to other desserts immediately. This can be stored in an airtight containter in the refrigerator for up to 3 days. Or freeze up to one month. Enjoy!