Sous Vide Blackberry-Balsamic Shrub

(10)

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 135 F / 57.2 C
Recipe Time
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“Drinking vinegar” is the hip new term for “shrub,” a colonial-era, well, drinking vinegar. Like other old-fashioned drinks, you’ve probably noticed shrubs popping up on fancy cocktail menus over the last few years. According to the Food Lover’s Companion, “Colonial-day shrubs were spiked with liquor (usually brandy or rum) but today fruit juice, sugar and vinegar drinks are usually non-alcoholic. Shrubs are served over ice, with or without soda water.” This shrub is made with fresh blackberries, sugar, and balsamic vinegar. We recommend serving it over ice with club soda and/or rye whiskey. And don’t discard the fruit — it’s delicious over ice cream, pound cake, or all by itself.
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Ingredients for 12

  • 1 pound fresh blackberries

  • 1 pound ultrafine sugar

  • 2 cups balsamic vinegar

  • 1 cup water

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 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 2 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine-mesh strainer set over a large bowl. Save the fruit for another use. Transfer the liquid to a storage jar and refrigerate for up to 1 month.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time