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Sous Vide Raspberry Cocktail | Recipe by sousvidetools.com

Sous Vide Raspberry and Hibiscus Cocktail

Sous Vide Raspberry and Hibiscus Cocktail Fruits
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


Raspberry Syrup

  • 600g Fresh Raspberries
  • 500g Castor Sugar
  • 50g Dried Hibiscus Flowers
  • 20g Fresh Basil
  • Grated Zest 2 Oranges


  • 50ml Gin
  • 20ml Orange Juice
  • 30mls Raspberry Syrup
  • 1 Egg White
  • 1 Handful of Ice




This gin-based cocktail has a real floral and fruity tone, a beautiful infusion of flavour with a kick!


  1. Place all the syrup ingredients into a large vacuum pouch and use the vacuum packaging machine to seal
  2. Cook in a preheated water oven at 60 degrees for 2 ½ hours then chill for later use
  3. In a cocktail shaker place all the cocktail ingredients and shake vigorously
  4. To serve, add crushed ice to a tall glass, pour on the cocktail then garnish with the orange and hibiscus in syrup

Chef’s Tip –

Why not infuse vodka or gin with the raspberry.

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