Cherry Orange Infused Rum


Makes about 750 ml


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



  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.
Share This Recipe with Friends!

Leave a Reply

Your email address will not be published.

Your custom text © Copyright 2022. All rights reserved.