Cooking berries sous vide, low and slow in your Suvie, transforms them into gemlike morsels swimming in glossy sweet sauce. We like a mix of different berry varieties for depth of flavor, but you can use only one or two if that’s what you have on hand. A few tablespoons of simple syrup help to sweeten the berries and ensure they cook more evenly, while a thin slice of lemon peel adds a hint of aromatic brightness. Serve your sous vide berries over yogurt, ice cream, or cake. Note: this recipe can easily be doubled to accommodate more diners.
How to Sous Vide Berries
- 1 ½ cups mixed blackberries, blueberries, raspberries or strawberries
- 1 (2-inch) piece lemon peel, optional
- 2 tbsp granulated sugar
- 2 tbsp warm water
1) Transfer mixed berries and lemon peel to a vacuum bag. Whisk granulated sugar, warm water, and 1 pinch salt together in a small bowl until sugar dissolves. Pour sugar water over the berries, vacuum seal bag, and place in a Suvie pan. Cover with water, insert into your Suvie. Input settings and cook now or schedule.
My Cook > Sous Vide Settings
Bottom Zone: Sous Vide at 140°F for 1 hour
Top Zone : Sous Vide at 140°F for 0 minutes
2) After the berries are done cooking, remove from pan. Discard lemon peel. Serve berries over yogurt, ice cream, or cake.
Nutritional Information per serving (2 servings per recipe): Calories 110, Total Fat 0g, Total Carbohydrates 25g, Total Sodium 0mg, Total Protein 1g.
this is amazing! wonder how long can I keep the sous vided berries in fridge?
If you keep the bag sealed and chill it in an ice bath immediately after cooking the berries should last for several weeks in the fridge.