Sous Vide Infused Apple and Rhubarb Gin

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the rhubarb, apple and gin in a 1 litre preserving jar and seal with the lid. Place the jar in the water bath and weigh it down to prevent it from floating. Top up with warm water if necessary to ensure the jar is submerged. In Breville+, press Set Time & Temp at the bottom of the screen. Follow the prompts and press Start preheat, ensuring you enable the Autostart timer, then continue to the next step.
  Tip: It is important to not over tighten the lid. As an alternative to the preserving jar, you can use a vacuum seal bag and seal under full vacuum according to manufacturer instructions.
• 3When the timer signals that the gin is done, carefully remove the jar from the water bath and allow it to cool slightly. Remove the lid and strain the liquid through a sieve lined with cheesecloth. Discard the solids. Allow the liquid to stand at room temperature for 30 minutes. Pass one more time through a sieve lined with cheesecloth into a measuring jug.
• 4Pour into a clean, sterilised bottle and store in the refrigerator.