Sous Vide Lemon-Rosemary Syrup

(10)

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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This easy sous-vide lemon-rosemary syrup is the perfect mixer for spring and summer cocktails. Add a little vodka and club soda for a refreshing boozy, bubbly drink, or skip the vodka for a mocktail. It will keep in the fridge in an airtight glass container for up to two weeks. We used Meyer lemons for this recipe but regular lemons will do, too!
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Ingredients for 12

  • 1 cup water

  • 2 cups freshly squeezed lemon juice

  • 2 cups (16 ounces) ultrafine sugar

  • 4 sprigs fresh rosemary

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. Place the bag in the water bath and set the timer for 1 hour. Halfway through cooking, agitate the bag to dissolve the sugar.

    • Finishing Steps

    • Step 0

      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.

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135 F / 57.2 C Recipe Temp
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