Sous Vide Lemon-Rosemary Syrup

This easy sous-vide lemon-rosemary syrup is the perfect mixer for spring and summer cocktails. Add a little vodka and club soda for a refreshing boozy, bubbly drink, or skip the vodka for a mocktail. It will keep in the fridge in an airtight glass container for up to two weeks. We used Meyer lemons for this recipe but regular lemons will do, too!

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: 00:15

Recipe Time: 01:00

Temperature : 135F / 57.2C

Ingredients

• 1 cup water
• 2 cups freshly squeezed lemon juice
• 2 cups (16 ounces) ultrafine sugar
• 4 sprigs fresh rosemary

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour. Halfway through cooking, agitate the bag to dissolve the sugar.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the rosemary and let cool. Transfer syrup to an airtight container and refrigerate for up to 2 weeks.