BeginnerIngredients
Raspberry Syrup:
16 oz fresh raspberries
⅔ C granulated sugar
1 Tbsp lemon zest
2 drops grapeseed oil
Cocktail:
1 oz raspberry syrup
Champagne, to taste
Overview
Equipment
- Sous vide circulator
- Cheese cloth or fine mesh
- Small bottle or jar, for storage
- Champagne glass
Timing
Prepping time: 5 minutes / Sous vide cooking time: 1 hour 30 minutes
Servings
Syrup yields 2¾ C
Directions
For the Raspberry Syrup:
- Place all ingredients into a sous vide pouch and seal.
- Gently smash ingredients in the pouch to combine, then place into a water bath at 167°F (75°C) and cook for one hour and 30 minutes.
- After cooking, open the pouch and strain immediately, while still hot, through fine mesh or cheese cloth.
- Allow syrup to cool for at least 20 minutes, or cook and chill in a jar or bottle in refrigerator a day in advance.
For the cocktail:
- Pour 1 ounce of raspberry syrup into a Champagne glass and fill with Champagne.
- Garnish with a sprig of fresh mint or a fresh raspberry.
Developed by the chefs of Cuisine Solutions and CREA. Featured in Sous-Vide magazine Fall/Winter 2018.
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