7.5g Gentian
5g North American Rhodiola Root
3g Dried Galangal
6g Dried Bitter Orange Peel
2g Damiana Leaf
15g Fresh Lemon Peel
7g Fresh Lime Peel
15g Fresh Grapefruit Peel
150g Fresh Lemongrass
550g Granulated Cane Sugar
7.5g Citric Acid
1.5g Malic Acid
925g Filtered Water

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1. Prepare your Sous Vide: Fill your sous vide bath and set the temperature to 145°F (63°C).
2. Peel the Citrus: Use a Y-peeler to remove the skin from the each citrus until you reach the required weight.
3. Prepare the Lemongrass: Remove and discard any brown outer layers from the lemongrass stalks.
4. Chop the Lemongrass: Trim off the majority of the green tops of the stalks (you can save these for tea if you wish) until you reveal the purple inner layers. Chop these inner sections into coins, weigh 25g and set aside. 
5. Process Ingredients: Add citrus peels, lemongrass and sugar to a food processor and pulse until finely chopped (or chop by hand).
6. Seal for Sous Vide: Place the "fruit sugar" into a vacuum sealable bag. Weigh and add all other ingredients to the bag.
7. Vacuum Seal: Seal the bag, ensuring as much air as possible is removed.
8. Cook in Sous Vide: Submerge the sealed bag in the preheated 145°F (63°C) sous vide bath and cook for 3 hours.
9. Remove and Incorporate: Carefully remove the bag from the sous vide. Gently massage or shake the bag to ensure all remaining sugar has dissolved and incorporated into the syrup.
10. Cool with Ice Bath: Prepare an ice bath by filling a bowl with cold water and ice. Submerge the sealed bag in the ice bath until the syrup is completely cool.
11. Strain the Syrup: Cut open the bag. Strain the syrup through a fine mesh strainer lined with a hops bag (or cheesecloth) into a clean container. Press the solids with a spatula to extract all the syrup.
12. Store: Pour the finished syrup into a sealed container and refrigerate for up to 2 weeks.