Blueberry Syrup
Image by Kaur Kristjan on Unsplash.
Recipe
100g blueberry
250g simple syrup
Citric acid, salt (see below)
Gently mash blueberries in the syrup. Place mixture in vacuum-sealed bag and add to water bath, using sous vide to keep temperature at 135°F. Remove after two hours and place in ice bath until room temperature. Fine strain syrup, then strain again through coffee filter, cheese cloth, or super bag. Add small amount of citric acid and/or to taste (depends on the tartness of the blueberries); I used 1g citric acid and a large pinch of salt.