Strawberry Rosso Vermouth

Yield

Yield

5 ml

Prep ingredients

• 3 Boiron Strawberry Purée
• 2 Mancino Rosso Vermouth

Instructions

Combine Boiron Strawberry Purée and Mancino Rosso Vermouth in a 3:2 ratio. Add 0.2% S-PL and agar agar based on total liquid weight. Vacuum and sous-vide at 60°C for 2 hours to let enzyme work. After chilled, rest in refrigerator overnight to stabilize. Coffee filter to clarify.