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Sous Vide Butternut Squash & Vodka Punch

Sous Vide Butternut Squash & Vodka Punch

1 small butternut squash, peeled, seeded, roughly chopped and juiced

180ml to 240 ml Brown Sugar Syrup

60 ml vodka

  • Fill and preheat your Sous Vide to 57°C
  • Take a measuring jug and strain the juice from the squash into it
  • Measure the volume of juice before pouring into a cooking pouch. Take the quantity of juice and add half that amount of sugar syrup, eg; for every 60ml of juice add 30ml of the syrup
  • Remove as much air as possible from the cooking pouch then vacuum seal
  • Submerge the pouch into the Sous Vide (ensure the whole pouch is covered in the water) and cook for 45 minutes
  • Take the pouch from the Sous Vide and submerge in ice water immediately for up to 30 minutes
  • Use a very fine sieve to strain the mixture into a bottle with a stopper before adding the vodka and blending
  • The punch can be stored in the refrigerator for up to two weeks .
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