Makes 1 quart (0.9 liter)

INGREDIENTS

• 4 cinnamon sticks
• 2 cups (480 ml) water
• 2 cups (383 g) castor (superfine) sugar

INSTRUCTIONS

1. Preheat the SousVide Supreme to 190F/88C.
2. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks.
3. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge in the water oven to cook for 1 hour.
5. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.