Sous Vide Mint Julep with Coconut Sugar

There's nothing more refreshing than a cold glass full of crushed ice and mint-infused bourbon. It's easy to make and takes much less time to infuse in your sous vide.

Author

Kathy Hester

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.

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 135F / 57.2C

Ingredients

• 2 cups (474 ml) water
• 2 cups (474 ml) bourbon
• 1 1/2 cups (300 g) coconut sugar
• 2 cups fresh mint or 2 large bunches fresh mint

Directions

1. Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
2. Add the water, bourbon, coconut sugar, and mint to a plastic zip-seal bag and close. Put the bag into the sous vide and cook 1 1/2 hours.

Finishing Step