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Sloe Berries Muscovado Syrup
An Ingredient of the Future from Our 'Sloe Berry' Cocktail
200GR SLOE BERRY
400GR WATER
1GR SALT
MUSCOVADO AS NEEDED
- Vacuum seal or place all ingredients in an airtight container.
- Let it rest at room temperature for 1 day.
- Sous vide for 30 minutes at 50°C.
- .Let it cool down.
- Strain through a cloth and squeeze to extract all the liquid.
- Measure the liquid and add 1/3 of its weight in Muscovado sugar.
- Transfer to bottles and refrigerate.