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COOKING TIME 1 - 3 HOURS
COOKING TEMPERATURE 160˚F (71.1˚C)
INGREDIENTS
Black Cherry
Infused Rye
Remove the stems from the
cherries. Place the cherries in a sous vide bag or mason jar.
Lightly crush or muddle the cherries. Add the remaining
ingredients to the cherries 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 rye and store in a sealed container.
The cherries can be reserved for a garnish or boozy snack.
Sous Vide 19
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
Fo he back cherr infused ye
20 TO 30 BLACK CHERRIES
1/2 STICK CINNAMON
8 CLOVES
1.5 CUPS RYE
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