Sous Vide Lemon-Blueberry Maple Syrup

(11)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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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.
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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 0

      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
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