Make strawberry syrup
1
- 200 g – sugar
- 100 g – water
Combine sugar and water in a vacuum seal bag, stir to dissolve
2
- 397 g – strawberry pulp
Add strawberry pulp to the bag
3
Seal bag using vacuum sealer
4
Sous vide at 130°F / 54°C for 3–4 hours
5
Remove from water bath, stir well to combine
6
Fine strain for clean cocktail use, squeeze to extract liquid