Sous Vide Lavender Syrup
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 10
1 cup (237 mL) water
1 cup (237 mL) sugar
1 tablespoon (15 mL) culinary grade dried lavender
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
Add the water, sugar, and dried lavender to a plastic zip-seal bag and close. Put the bag into the sous vide and cook 1 hour.
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.