Sous Vide Lemon-Rosemary 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
1 cup water
2 cups freshly squeezed lemon juice
2 cups (16 ounces) ultrafine sugar
4 sprigs fresh rosemary
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. Place the bag in the water bath and set the timer for 1 hour. Halfway through cooking, agitate the bag to dissolve the sugar.
When the timer goes off, remove the bag from the water bath. Remove the rosemary and let cool. Transfer syrup to an airtight container and refrigerate for up to 2 weeks.