Sous Vide Mint Julep with Coconut Sugar


The author of 5 cookbooks and the the blogger behind Healthy Slow Cooking. Kathy likes to show just how easy it is to make craft cocktails and healthy food.

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There's nothing more refreshing than a cold glass full of crushed ice and mint-infused bourbon. It's easy to make and takes much less time to infuse in your sous vide.
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Pro-level cooking techniques made simple.

Ingredients for 10

  • 2 cups (474 ml) water

  • 2 cups (474 ml) bourbon

  • 1 1/2 cups (300 g) coconut sugar

  • 2 cups fresh mint or 2 large bunches fresh mint


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).

  • Step 2

    Add the water, bourbon, coconut sugar, and mint to a plastic zip-seal bag and close. Put the bag into the sous vide and cook 1 1/2 hours.

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135 F / 57.2 C Recipe Temp
Recipe Time
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