Sous Vide Blackberry-Balsamic Shrub
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 12
1 pound fresh blackberries
1 pound ultrafine sugar
2 cups balsamic vinegar
1 cup water
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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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.
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Finishing Steps
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Step 0
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.