White Punch Sous Vide infusion
Honey-lemon syrup, yields 950 ml:
500 ml lemon juice, freshly squeezed
550 g honey
Riesling punch base, yields 1 liter (sous vide):
150 g blueberries, washed
30 g basil leaves
2 g elderflower tea
50 g lemon zest
White punch:
2 oz Riesling punch base
1 oz Calvados
0.5 oz honey-lemon syrup.
Honey-lemon syrup:
Mix freshly squeezed lemon juice with the honey. Cook the mixture in a saucepan on low heat until the honey has completely dissolved. Strain and pour into a bottle.
Riesling punch base: Yields 1 liter (sous vide).
Blanch the basil leaves for 10 seconds in boiling water and then douse with ice water. Vacuum blueberries, blanched basil leaves, elderflower tea and lemon zest in a bag. Cook the ingredients for 80 minutes, then cook them at 62 ºC in the fusionchef sous vide water bath for 80 minutes. Then cool in an ice bath. Finally, strain the ingredients and pour into a bottle.
White punch:
Add the ingredients to a shaker and add ice. Shake until the shaker feels very cold. Strain all ingredients twice and serve in a coupe glass.
This recipe was kindly provided by Zachary Smith.