Yields approximately 15 oz.
250g Fresh Ginger
25g Fresh Lemongrass
425g Granulated Cane Sugar
250g Filtered Water
- Prepare your Sous Vide: Fill your sous vide bath and set the temperature to 145°F (63°C)
- Soak the Ginger: Place the fresh ginger in warm water and let it soak for 10 minutes.
- Peel the Ginger: Use a spoon or potato peeler to remove the skin from the ginger.
- Slice the Ginger: Slice the peeled ginger into thin coins and weigh 250g and set aside.
- Prepare the Lemongrass: Remove and discard any brown outer layers from the lemongrass stalks.
- 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.
- Process Ingredients: Add both the ginger and lemongrass to a food processor and pulse until finely chopped (or chop by hand).
- Seal for Sous Vide: Place the chopped ginger and lemongrass into a vacuum sealable bag. Weigh and add the granulated cane sugar and filtered water to the bag.
- Vacuum Seal: Seal the bag, ensuring as much air as possible is removed.
- Cook in Sous Vide: Submerge the sealed bag in the preheated 145°F (63°C) sous vide bath and cook for 4 hours.
- 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.
- 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.
- 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.
Store: Pour the finished syrup into a sealed container and refrigerate for up to 2 weeks.
