Sous Vide Strawberry-Basil Maple Syrup
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 12
2 cups pure maple syrup
8 ounces strawberries, sliced
1 cup loosely packed basil leaves
1/2 teaspoon fine sea salt
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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.
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.