Sous Vide Blueberry Lavender Cream and Blueberry Lavender Cobbler Martini Recipe

For the Blueberry Lavender Infused Cream

Preheat your water bath to 160°F (71.1°C).

Lightly smash the blueberries so they release some of their juices.

Combine all ingredients in a Ziploc freezer bag or Mason jar.

Place the mixture in the sous vide bath and cook for 2-3 hours.

Remove to an ice bath and chill for 15-20 minutes.

Strain the mixture using a fine mesh strainer or chinois, pressing the berries to release their juices. Chill completely before using.

For the Lavender Blueberry Cobbler Martini

Place your cocktail shaker in the freezer 15 - 20 minutes before shaking (optional).

Add a bit of ice to your cocktail shaker along with all of the cocktail ingredients and shake well to combine. Strain into a martini glass rimmed with water and graham cracker crumbs. Enjoy!