Sous Vide Rosemary-Lemon Vodka
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 5
1 (750-mL) bottle vodka
Zest of 6 large lemons
6 sprigs fresh rosemary
Set the Anova Sous Vide Precision Cooker to 145°F (62°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 3 hours.
When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl. Let cool to room temperature. Transfer to a storage bottle and refrigerate overnight before serving.
Store in an air-tight bottle for up to six months.