Sous Vide Strawberry Basil Infused Rum Recipe
This infusion always reminds me of early summer, eating ripe strawberries and sitting on the deck. The basil adds a nice hint of spice to the infusion. This rum goes great in mojitos and rum punch but I really like it in a fizz to cool me off on a warm summer day.
Strawberry Basil Infused Rum Ingredients
7 large strawberries
15 basil leaves
1.5 cups rum
Strawberry Basil Infused Rum Instructions
Preheat a water bath to 131°F (55.0°C).
Coarsely chop the strawberries and basil. Combine the strawberries, basil, and rum in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the rum and store in a sealed container.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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