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Sous Vide Blackberries | Recipe by sousvidetools.com

Sous Vide Blackberries

Sous Vide Blackberries Fruits
  • COOK TIME: 2 Hours
  • PREP TIME: 15 Minutes
  • SERVES: 2


  • 250g Blackberries
  • 50ml Red Wine Vinegar
  • 60g Castor Sugar
  • 1 tsp Hibiscus Flavours (optional)
  • 1/4 tsp Sea Salt
  • 2 Bay Leaves



  1. Preheat your water bath to 60 degrees
  2. Place the red wine vinegar, castor sugar, hibiscus flowers and bay leaves in a pan. Heat gently to dissolve the sugar, then allow to cool
  3. Place the blackberries and sea salt in a pouch, along with the cooled liquid and vac-seal. If you have an external vacuum seaer, seal using a zip-lock bag instead
  4. Put the pouch into your water bath for 1 hour 30 minutes
  5. Keep checking the bath to make sure the water is covering the pouch
  6. Place the pouch in ice water until cold and keep in the fridge for up to three days, or serve immediately

Chef’s Tip –

Replace red wine vinegar with sloe gin or just red wine – add orange zest instead of hibiscus flowers.

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