Makes about 750 ml
- 1 bottle (750 ml) white rum
- 1 cup (8 ounces/230 g) dark sweet cherries
- 2 large oranges for zest
- Fill and preheat the SousVide Supreme to 125F/51.5C.
- 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.
- Submerge the pouch and cook for 2 hours.
- Strain the infused rum into a clean, stoppered bottle and refrigerate.
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