Sous Vide Strawberry-Basil Maple Syrup

This sous vide strawberry-basil maple syrup screams summer. Use it to top pancakes or waffles — or, you know, you might just want to eat it with a spoon... and that’s okay, 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

• 2 cups pure maple syrup
• 8 ounces strawberries, sliced
• 1 cup loosely packed basil leaves
• 1/2 teaspoon fine sea salt

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 and place in the water bath. Set the timer for 1 hour.

Finishing Steps

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