Sous Vide Thai Basil Syrup

(16)

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 Thai basil syrup is our new favorite cocktail mixer. It’s fantastic with rum or vodka and club soda, but would work well in many cocktail applications. This will keep in the fridge within an air-tight jar or container for up to one month.
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Ingredients for 4

  • 1 bunch Thai basil, rinsed

  • 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
Recipe Time
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