It took me a while to locate all the ingredients here in Columbus. I ended up getting the fennel and vodka at Giant Eagle. The cardamom seeds, pods, and anise stars came from Amazon. The Fennel fronds and bulb came from Trader Joe's at Easton.
2 cups of fennel fronds
10 green cardamom pods
3 ounces granulated sugar
1 tablespoon fennel seeds
1 teaspoon black cardamom seeds
1 whole star anise
Begin by loading your sous vide vessel with hot water and set your immersion cooker to 140F.
While the cooker is getting up to that temperature, measure out the spices and fennel fronds. Actual fronds weren't readily available where I looked, so I thinly sliced the fennel bulb to make up the difference in volume.
All the spices, sugar, and vodka go into a one-gallon zip-top bag. Remove as much air as you can so that it will not float in the water bath. Put the bag in the sous vide bath and leave it for one hour (or up to 90 minutes according to Alton Brown).
Take the bag out of the bath, submerge it in ice water to chill to room temperature.
Carefully pour the liquid through a strainer lined with a paper coffee filter. Discard the solids and chill the liquid before serving.
|The finished cordial, chilling in the refrigerator|
Post-Preparation Notes and Observations