Sous Vide Strawberry Basil Infused Rum Recipe

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.

Strawberry basil infused rum

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the strawberry basil infused rum recipe you can check out the following.
Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Strawberry Basil Infused Rum Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 131°F (55.0°C) for 1 to 3 hours

Strawberry Basil Infused Rum Ingredients

For the Strawberry Basil Infused Rum

7 large strawberries
15 basil leaves
1.5 cups rum

Strawberry Basil Infused Rum Instructions

For the Strawberry Basil Infused Rum

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.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot 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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy