Sorrel, Apple and Kiwi Vodka Infusion
Sorrel and kiwi contain vitamin C, though the amount remaining after heating is unknown. Apple and kiwi give the infusion a fresh tart-fruity flavor, and erythritol replaces honey.
Rinse and dry the sorrel (120 g). Core and chop the apple (100 g); peel and chop the kiwi (70 g). Blend the sorrel, then place everything in a clean heatproof jar. Add erythritol (10 g) instead of honey and the vodka (200 g).
Close the lid loosely, not airtight. Sous-vide setting: water bath, 55°C for 2 hours. Keep the jar away from flames and lift it out carefully with oven mitts.
Cool completely before opening, then strain through a fine sieve or filter. Transfer to a clean bottle and refrigerate. Serve small portions of about 30 ml: some apple and kiwi carbohydrates pass into the infusion, so the amount depends on the filtered yield.
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