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Lactofermented Raspberries
An Ingredient of the Future from Our 'Pizza' Cocktail
200G WATER
200G RASPBERRIES
50G CASTER SUGAR
2G SALT
- Place all the ingredients in a large vacuum bag and vacuum.
- Let the mixture rest at room temperature for 5 days.
- Open the bag and blend everything together.
- Strain through a coffee filter.
- Vacuum the strained liquid.
- Cook it sous vide at 70C for 10 minutes to pasteurize.
- Keep it in the fridge until use.