Sous Vide Strawberry-Basil Maple Syrup

(4)

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 strawberry-basil maple syrup screams summer. Use it to top pancakes or waffles — or, you know, you might just want to eat it with a spoon... and that’s okay, too!
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Ingredients for 12

  • 2 cups pure maple syrup

  • 8 ounces strawberries, sliced

  • 1 cup loosely packed basil leaves

  • 1/2 teaspoon fine sea salt

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 and place in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the basil and let cool. Transfer syrup to an airtight container and refrigerate for up to 2 weeks.

Latest Comments

135 F / 57.2 C Recipe Temp
Recipe Time
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