Step 1

MethodMETHOD

Step 2

Pre-heat your Sous Vide to 85°C.

Step 3

Place the sugar in a pan and start to caramelise, add the rest of the ingredients and allow to bubble until the sugar is dissolved together with the wine and spices.

Step 4

Remove from the heat, allow to cool then place in a pouch and vac-seal. If you have an external vacuum sealer vacuum seal using a zip lock bag.

Step 5

Now, put the pouch in the water bath for between 1 and 2 hours.

Step 6

Remove the liquor from the pouch and strain off.

Step 7

Serve straight away or refrigerate until needed.