Campari with rosemary
Campari is a bitter Italian liqueur with the well-known red color. Many people find campari too bitter to drink. In this recipe we reduce the bitter taste with the sous vide infusion of rosemary and honey.
Ingredients
- 500ml campari
- 2 branches rosemary
- 2 oranges
- 2 tbps honey
- coin (optional)
Preparation
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Preparation
Heat the water to 80 degrees. Remove the zest from the oranges and place the zest in a sous vide bag. Avoid the white part as this is bitter and the campari is already very bitter in taste.
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Infusion
Fill the bag with campari and add 2 rosemary stalks, the juice of the two oranges and the honey. If you want an even fresher taste, add some mint. We recommend using the bags on a roll or bags with a moisture strip . Seal the bag and place it in the water bath.
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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 straight away.
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To serve
Serve the campari with ice. Do you still find the campari too bitter? You can choose to process the campari in a negroni or to mix it with orange juice.
