Make cherry-sage shrub
1
- 454 g – frozen cherries
- 200 g – red wine vinegar
- 20 g – fresh sage leaves
- 1.5 g – monkfruit extract
Add all ingredients to vacuum seal bag
2
Seal bag using vacuum sealer
3
Sous vide at 130°F / 54°C for 4–5 hours
4
Remove sage leaves before juicing
5
Run contents through masticating juicer