Sous Vide Honey-Ginger 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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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
1 cup water
½ cup honey
½ cup white balsamic vinegar
1 tablespoon freshly grated ginger
Bourbon whiskey, for serving
Club soda, for serving
Lemon wedges, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F (57ºC).
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Step 2
Combine the water, honey, vinegar, and ginger in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours. Halfway through cooking, mix the contents of the bag to ensure that the sugar has dissolved.
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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 contents of the bag through a fine-mesh strainer into a medium bowl. Transfer to a storage bottle and refrigerate overnight before serving. To serve, mix one part shrub with one part whiskey and one party soda in a rocks glass over ice. Garnish with a lemon wedge.