Sous Vide Cherry Infused Bourbon
The author of 5 cookbooks and the the blogger behind Healthy Slow Cooking. Kathy likes to show just how easy it is to make craft cocktails and healthy food.
Ingredients for 8
1 pound / 454 g fresh cherries
1 1/2 cup / 355 ml bourbon
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
You can pit the cherries with a cherry pitter. If you don't have one, just cut an "x" shape on the bottom of each cherry and leave the pit in.
Add the cherries and bourbon to a plastic zip-seal bag and close. Mash the cherries by squeezing the sealed bag with your hands. Place in the water bath and cook for 2 hours.
Let cool to room temperature, then strain through a fine mesh strainer into a bowl with a pour spout. Pour into bottles, cover with a lid and store in the refrigerator.