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Recipe: Sous Vide Winter Citrus Champagne Cordials with Colleen J @ The Inspired Home

Citrus Cordials 7
Citrus Cordials 6


From Colleen: "As a bonus for small-space dwellers like myself, precision cookers take up hardly any space in your kitchen -- I keep mine in a drawer, then pair it with this stockpot from Tuxton Home, which has a sous vide port built right into the lid."


For the Winter Citrus Cordial (Citrus Syrup):

  • Fresh, organic citrus (however much you'd like)
  • Sugar

For the Champagne Citrus Cordial:

  • .75 oz winter citrus cordial
  • 3-5 oz champagne to top

For the Winter Citrus Cordial (Citrus Syrup):

(1) Using a peeler, remove the zest from the citrus in wide strips, trying to avoid the bitter white pith as much as possible. Use a paring knife to slice or scrape off any excess pith from each strip. 

(2) Juice the citrus, then weigh the juice on a kitchen scale. Add the juice and an equal amount (by weight) of sugar to a blender, and blend on high speed until the sugar dissolves. 

(3) If using the sous vide method, carefully transfer the peels and juice/sugar mixture to a plastic bag, and seal according to sous vide instructions. Submerge in a 135 degree Fahrenheit water bath for 2 hours, then plunge bag into an ice bath to cool. Strain before use and store in the fridge. 

(4) If using the overnight method, combine the peels and juice/sugar mixture in a tightly sealed container, and let sit in the fridge overnight. Strain out the peels before use, then store in the fridge. 

For the Champagne Citrus Cordial:

(1) Add the citrus cordial to the bottom of a chilled champagne flute. Top with chilled champagne. Garnish with citrus peel.

Citrus Cordials 8

Recipe and Images: @colljeffers

See the original post and all her gorgeous photos here: