Cucumber syrup is a crisp, garden-fresh mixer made by infusing fresh cucumber with sugar to create a pale green syrup that captures the vegetable’s cool, refreshing character. This sous vide version highlights the cucumber’s delicate vegetal notes balanced with gentle sweetness, making it a bright, versatile addition to cocktails—from light, refreshing highballs to modern gin and vodka creations.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Peel 4 medium cucumbers, then add to a blender and blend for 10–15 seconds until smooth.
Using a fine mesh strainer, strain blended cucumber into a bowl to filter any solids out of juice.
Add 160 g sugar to a blender.
Measure out 475 ml cucumber juice, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add cucumber juice mixture to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove cucumber and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.