This post was sponsored by Vacuvita. All opinions are all my own.
It’s my favorite time of year, springtime! I’m a sucker for the cool mornings, and warm afternoons followed with just a slight nip in the air when the sun goes down.
I don’t know about you, but after a long winter, I’m so ready to freshen up the house with that whole spring clean thing and get organized. So as part of that burst of energy to get things done and done right, I’ve added a Vacuvita to my kitchen. Why? Because I’m tired of throwing away food that’s gone off! Did you know that the average household wastes 1300 pounds of food per year? That’s on average up to $1500 in waste (depending on where you shop). There’s nothing worse than buying a pint of berries and literally within the next day or two, they start looking a bit shabby. With the Vacuvita system, you can enjoy those berries longer, along with all of your other produce, breads and more.
The Vacutvita is about the size of a bread box, and comes with vacuum seal containers and food vacuum bags that are perfect for storing food in to keep fresh longer. You can also use your multi purpose Vacuvita system to marinate, sous vide (YES!) and so much more. And yes, there is indeed an app for it as well! You can keep track of your stored food, and it will send you notifications to let you know when it is about to expire. Nice.
So here’s here’s where my favorite part about this system comes in, SOUS VIDE! I’m a big fan of sous vide cooking (and will be sharing more recipes soon using my sous vide immersion circulator), but today I want to show you how to make an infused rum and then create a gorgeous strawberry daiquiri!
Strawberries have to be my all time favorite berry, and adding them to this recipe to create an infused rum is ideal! It tastes like a summer evening, making it your new favorite.
For this Strawberry Daiquiri, making the infused rum while the strawberries are in season is ideal! Not only is it easy to make up and show off your skills, but it’s stunning and taste gorgeous with a bright and fresh taste, that is perfect for warm weather entertaining! Next time you’re invited for dinner, bring a bottle of this infused rum so that you all can enjoy a round of fancy strawberry daiquiri!
See my FAVORITE Sous Vide Immersion Circulator HERE!
- For the Infused Rum:
- 750 ml Light Rum
- 1 lb. Strawberries, hulled and cut into halves
- Zest and Juice of 4 Limes
- Zest and Juice of 4 Lemons
- For the Strawberry Daiquiri:
- 2 oz Infused Rum
- 3/4 oz Simple Syrup (Get the recipe here)
- 3/4 oz Strawberry Puree (instructions below)
- To Garnish:
- Lime or Lemon wedges to coat rim
- Sugar for rim (Try making this Hibiscus Sugar)
- Strawberries, halved
- Lime slices
For the Infused Rum:
- Preheat the sous vide water bath to 135°F according to manufacturer directions.
- In a large sized food vacuum bag, add the Rum, Strawberries, and the Lime and Lemon zest and juice.
- Vacuum seal bag, submerge the bag into the preheated 135°F water bath and cook for 2 hours. *Clipping the bag on the side of the pot will help to keep in place.
- Remove the bag and place in a bowl of ice water to chill.
- Strain the infused rum, reserving the strawberries, and decant rum into a clean seal-able bottle, keep chilled until ready to use.
To Make the Strawberry Puree:
Add the cooked strawberries to a blender and puree, then keep the strawberry puree chilled until ready to use.
To Make the Strawberry Daiquiri:
- Chill the cocktail glasses, then add the sugar to a shallow dish. Rub the rims of the glasses with a bit of lime or lemon, then dip the rim into the Sugar (I used this Hibiscus Sugar Recipe), set aside.
- In a cocktail shaker, add some Ice, Infused Rum, Simple Syrup and Strawberry Puree. Gently shake and strain.
- Pour into the sugar rimmed glasses, garnish with Lime slices and fresh Strawberries.
Note: The actual serving listed is for 1 cocktail. The Infused Rum, will serve multiple cocktails.
Keep Infused Rum in a sealed bottle, in the refrigerator for several months. Use the Strawberry puree within a week.
I used a light, or clear rum for best flavors. A darker or spiced rum, does not lend itself well to a Daquiri cocktail.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.