Sous Vide Raspberry Syrup
By America's Test KitchenPublished on June 25, 2018
Time
Sous vide: 2 to 3 hours; active cooking time: 25 minutes
Yield
Makes 1 cup
Sous Vide Temperature
140°F/60°C
Ingredients
Before You Begin
Either fresh or frozen raspberries can be used in this recipe; however, we prefer frozen raspberries since they produce a more vibrantly colored syrup. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 140°F/60°C in 7-quart container.
- Whisk sugar and warm water together in bowl until sugar has dissolved. Combine sugar mixture and raspberries in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until raspberries are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook raspberries for at least 2 hours or up to 3 hours.
- Set fine-mesh strainer over large bowl and line with double layer of cheesecloth. Pour raspberry mixture into prepared strainer and let sit, without pressing on solids, until all liquid has passed through cheesecloth, about 5 minutes; discard solids. Transfer syrup to airtight container, let cool slightly, then refrigerate until ready to use.
- Syrup can be refrigerated for up to 1 week.
to make ahead
Time
Sous vide: 2 to 3 hours; active cooking time: 25 minutesYield
Makes 1 cupSous Vide Temperature
140°F/60°CIngredients
Ingredients
Ingredients
Why This Recipe Works
With sous vide, we were able to treat delicate ingredients like raspberries very gently, extracting their flavor at a much lower temperature and without evaporation, which in turn delivered a more natural-tasting result. This is particularly useful for making flavored syrups for mixing into cocktails as well as nonalcoholic beverages. For this recipe, we used raspberries, sugar, and water to produce a syrup that tasted of incredibly fresh raspberries, with no hint of artificial raspberry candy lurking in the background. Use this syrup in our Raspberry Lime Rickey.
Before You Begin
Either fresh or frozen raspberries can be used in this recipe; however, we prefer frozen raspberries since they produce a more vibrantly colored syrup. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 140°F/60°C in 7-quart container.
- Whisk sugar and warm water together in bowl until sugar has dissolved. Combine sugar mixture and raspberries in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until raspberries are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook raspberries for at least 2 hours or up to 3 hours.
- Set fine-mesh strainer over large bowl and line with double layer of cheesecloth. Pour raspberry mixture into prepared strainer and let sit, without pressing on solids, until all liquid has passed through cheesecloth, about 5 minutes; discard solids. Transfer syrup to airtight container, let cool slightly, then refrigerate until ready to use.
- Syrup can be refrigerated for up to 1 week.
to make ahead
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