Raspberry Syrup

Directions

1. Add all ingredients in a jar and stir well to dissolve.
2. Set your immersion circulator to 135 degrees Fahrenheit.
3. Pour the simple syrup into a BPA-free Ziploc bag.
4. Lightly crush 200 grams of raspberries and add them to the bag.
5. Seal the bag almost all the way, submerge it in the water bath to let the water pressure push out the air, and then seal it completely to create a vacuum seal.
6. Use a clip to secure the bag and cook at 135 degrees Fahrenheit for two hours.
7. Stop the sous vide and remove the bag from the water bath.
8. Pour the mixture into a nut milk bag over a jar.
9. Press and cinch the bag tightly to squeeze out all the syrup, juices, and flavors from the berries while filtering out the small particulates.
10. Re-bottle the strained syrup into a clean bottle for easier pouring.