Sous Vide Lemon-Blueberry Maple Syrup
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 12
2 cups pure maple syrup
8 ounces blueberries
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 teaspoon fine sea salt
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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 1 hour.
When the timer goes off, remove the bag from the water bath. Let cool to room temperature. Transfer syrup to an airtight container and refrigerate for up to 2 weeks.