Sous Vide Lemongrass Syrup

(13)

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 sous vide lemongrass syrup makes a great base for a variety of Asian inspired cocktails or non-alcoholic beverages. It’s fantastic with rum or vodka and club soda, but would also work well with cocktail applications. It will keep in the fridge within an air-tight jar or container for up to one month.
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Ingredients for 4

  • 4 stalks lemongrass, cut into 1-inch pieces

  • 1 cup water

  • 1 cup ultrafine sugar

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°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. Transfer to an ice bath and let cool completely. Refrigerate in an air-tight jar or container for up to 1 month.

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180 F / 82.2 C Recipe Temp
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