Sous Vide Lemon-Blueberry Maple Syrup

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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 135 F / 57.2 C
Recipe Time
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What’s better than maple syrup? Pure maple syrup infused with lemon and blueberry, that’s what. For this sous vide lemon-blueberry maple syrup, fresh lemon and blueberries are cooked for an hour with pure maple syrup. Your pancakes and waffles will never be the same.

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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 1

      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.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time