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Cinnamon has a spicy and sweet quality to it that I just love. Infusing it into a simple syrup allows me to keep it on hand to easily add to drinks or carbonate itself.
Sous vide simple syrups are a breeze to make, just combine sugar, water, and the flavoring agents in a sous vide bag or Mason jar and cook for a few hours at 131°F (55°C) or higher. The end result is a flavorful simple syrup that is great in drinks. The higher the temperature used, the faster the sugar is dissolved so I usually use 165°F (73.8°C) as sugar readily dissolves at that temperature.
Preheat a water bath to 165°F (73.8°C).
Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours, shaking vigorously twice during the infusion process to evenly distribute the sugar.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the simple syrup and store in a sealed container. It will last for several months if stored in a cabinet or cupboard.