Sous Vide Infused Mojito
4 medium stalks of lemon grass - smashed lightly (use kitchen mallet)
4 kaffir lime leaves
Zest of 1 lime
Juice of 1 lime
3 medium stalks of fresh mint leaves
Preheat your fusionchef sous vide water bath to 57 °C. Place all ingredients into a vacuum sealed pouch and seal completely removing as much air as possible.
Submerge into sous vide water bath and cook for 4 hours.
Remove from water and cool completely. Best if refrigerated.
Sous vide “Asian Infused” Mojito
Pour 1 ½ ounces infused rum over ice and top with club soda. Add a few sprigs of mint, a wedge of lime and a stalk of lemon grass for garnish. Serve and enjoy!
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