Jump Start Your Sous Vide Cooking with our FREE Email Course!
This infusion always reminds me of early summer, eating ripe strawberries and sitting on the deck. The basil adds a nice hint of spice to the infusion. This rum goes great in mojitos and rum punch but I really like it in a fizz to cool me off on a warm summer day.
Preheat a water bath to 131°F (55.0°C).
Coarsely chop the strawberries and basil. Combine the strawberries, basil, and rum in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 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 rum and store in a sealed container.