Campari with rosemary


Author: Hannah van Souvy

Persons: 4

Temperature: 80

Cooking time: 2.5 hours

Prep time: 15 minutes


  • 500 ml campari
  • 2 branches of rosemary
  • 2 oranges
  • 2 tbsp honey
  • coin (optional)


  1. Preparation -

    Heat the water to 80 degrees. Remove the peel from the oranges and place the peels in a sous vide bag. Avoid the white part as this is bitter and the Campari already has a very bitter taste.

  2. Infusion -

    Fill the bag with campari and add 2 stems of rosemary, the juice of the two oranges and the honey. If you want an even fresher taste, add some mint. We recommend that you use the bags on a roll or bags with moisture strip . Seal the bag and place it in the water bath.

  3. In the water bath -

    Leave the bag in the water bath at 80 degrees for 2 to 2.5 hours. Then carefully remove the bag from the water and let it cool. Cut open one side of the bag and strain the substance. You can store the Campari in a bottle or consume it directly.

  4. To serve -

    Serve the campari with ice cream. Do you still find the Campari too bitter? You can choose to use the campari in a negroni or mix it with orange juice.

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1 comment



That sounds really awesome. I have used an ISI whip in the past to infuse flavors into liquors but never thought about using sous vide.
Ok, ISI is faster but having to use two or three cartridges every time (I have a quart canister) takes a lot for a simple process.
Thanks for the tip. I just discovered your site but I’ll be back for the sous vide and the smoking gun recipes and tips!

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