Blood Orange Infused Sous Vide Rum

60°C (140° F)
Temperature
Sous vide time
10 People
Serves
Easy
Difficulty
HS

Ingredients

  • Rum (Approx. 20 oz)
  • 6-10 blood oranges
  • Sugar

Comments

Arlene
Would make a great gift. Must try. I am new to all of this. Thank you
4 months ago

Directions

  1. Pour rum into your desired sous vide vessel. I used glass jars, but I imagine baggies would work too. I just ended up loosely putting on the lids so air could bubble out as temperature increased (rather than exploding). I used about 20oz of rum.
  2. Wash/scrub the oranges (to get off some of the wax, etc.) then peel or zest into the rum; try to avoid any white pith.
  3. Add some sugar (optional). I added about 1/3 cup.
  4. Drop into water bath and run for 60-90 minutes at 60C.
  5. Strain out the peels and cool your infused rum for your cocktails. Juicing the peeled oranges to use as a mixer worked nicely. The rummy peels can be saved and used as garnish, eaten straight up, or candied with some sugar.

Comments

Arlene
Would make a great gift. Must try. I am new to all of this. Thank you
4 months ago