Sous Vide Blackberry-Lavender Balsamic Vinegar
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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Ingredients for 10
17 ounces (503 ml) balsamic vinegar
2 cups fresh blackberries
5 sprigs fresh lavender
1 tablespoon granulated sugar
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).
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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.
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Step 3
Halfway through cooking, squeeze the bag to soften the blackberries.
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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 cheesecloth-lined fine-mesh strainer into a clean bottle or jar with a lid.
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Step 1
The infused vinegar will keep for up to six weeks in the fridge.