Sous Vide Lime and Coconut Infused White Balsamic Vinegar Recipe
Lime and coconut are such a classic pairing they even have a song about them - "You put the lime in the coconut and drink 'em both up". I like to infuse their flavors into a white balsamic vinegar but rice wine vinegar also works very well. The resulting vinegar works great in a shrub or to sprinkle over a fruit salad.
Lime and Coconut Infused White Balsamic Vinegar Ingredients
1 cup coarsely chopped coconut
1.5 cups white balsamic vinegar
Lime and Coconut Infused White Balsamic Vinegar Instructions
Preheat a water bath to 140°F (60.0°C).
Lightly scrub the outside of the limes then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Combine the lime zest, coconut, and vinegar in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.
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 vinegar and store in a sealed container.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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