Recipe Courtesy of Jen Caputo

INGREDIENTS

• 4-1/2 ounces (128 g) fresh ginger
• 3/4 cup (375 ml) brandy
• 3/4 cup (144 g) sugar
• 1 cup (240 ml) water

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 135F/57C.
2. Peel and grate the ginger.
3. Put the ginger and brandy in a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed.
4. Cook for two hours.
5. In a separate pouch or in a saucepan on the stove, combine water and sugar to make simple sugar (instructions for sous vide simple sugar here, for stovetop simple sugar here).
6. Strain the brandy and ginger mixture into a clean stoppered bottle.
7. Add the simple syrup to taste.