Yields approximately 15 oz.
170g Frozen Raspberries
255g Granulated Cane Sugar
170g Filtered Water
- Prepare your Sous Vide: Fill your sous vide bath and set the temperature to 145°F (63°C).
- Seal for Sous Vide: Weigh all ingredients and place into a vacuum sealable 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 1.5 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.
