Make peach shrub
1
- 454 g – peach
- 200 g – white wine vinegar
- 1.5 g – monkfruit extract
- 1 strip – lemon peel
Add all ingredients to vacuum seal bag (remove peel before juicing if using)
2
Seal bag using vacuum sealer
3
Sous vide at 130°F / 54°C for 4–5 hours
4
Remove from water bath
5
Remove lemon peel before juicing if used
6
Run contents through masticating juicer