Makes about 750 ml

INGREDIENTS

• 1 bottle (750 ml) white rum
• 1 cup (8 ounces/230 g) dark sweet cherries
• 2 large oranges for zest

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 125F/51.5C.
2. Put all ingredients into a large (gallon/3.8 liter) cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge the pouch and cook for 2 hours.
4. Strain the infused rum into a clean, stoppered bottle and refrigerate.