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!)
Ingredients for 10
17 ounces (503 ml) balsamic vinegar
2 cups fresh blackberries
5 sprigs fresh lavender
1 tablespoon granulated sugar
Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).
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.
Halfway through cooking, squeeze the bag to soften the blackberries.
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.
The infused vinegar will keep for up to six weeks in the fridge.