Sous Vide Blackberry-Lavender Balsamic Vinegar

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Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 153F / 67.2C

Ingredients

• 17 ounces (503 ml) balsamic vinegar
• 2 cups fresh blackberries
• 5 sprigs fresh lavender
• 1 tablespoon granulated sugar

Directions

1. Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).
2. Combine all of the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
3. Halfway through cooking, squeeze the bag to soften the blackberries.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a cheesecloth-lined fine-mesh strainer into a clean bottle or jar with a lid.
2. The infused vinegar will keep for up to six weeks in the fridge.