Sous Vide Infused Apple and Rhubarb Gin

Instructions

• 1

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the rhubarb, apple and gin in a 1 liter canning jar and seal with the lid. Place the jar in the water bath and weigh it down to prevent floating. Top up with warm water if necessary to ensure the jar is submerged. Set the temperature to 57°C and the time to 1 hour using Manual Cooking from the main menu and press Start.

  Tip: It is important to not over tighten the lid. As an alternative to the canning jar, you can use a vacuum seal bag and seal under full vacuum according to manufacturer instructions.
• 3

  When the timer signals that the gin is done, carefully remove the jar from the water bath and allow to cool slightly. Remove the lid and strain the liquid through a sieve lined with cheesecloth. Discard the solids. Allow the liquid to stand at room temperature for 30 minutes. Pass one more time through a sieve lined with cheesecloth into a liquid measuring cup.

• 4

  Pour into a clean, sterilized bottle and store in the fridge.