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.
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
135F / 57.2C
- 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
- Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
- 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.