Sous Vide Blackberry-Lavender Balsamic Vinegar


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 153 F / 67.2 C
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Ingredients for 10

  • 17 ounces (503 ml) balsamic vinegar

  • 2 cups fresh blackberries

  • 5 sprigs fresh lavender

  • 1 tablespoon granulated sugar


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).

  • Step 2

    Combine all of the 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 3 hours.

  • Step 3

    Halfway through cooking, squeeze the bag to soften the blackberries.

    • 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 cheesecloth-lined fine-mesh strainer into a clean bottle or jar with a lid.

    • Step 2

      The infused vinegar will keep for up to six weeks in the fridge.

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153 F / 67.2 C Recipe Temp
Recipe Time
Prep Time