OK, so this is what you do:
1. Take some strawberries and add 7% of the berries weight in sugar and 5% of the berries weight in isomalt.
2. Vacuum seal them and cook them sous vide for one hour at 65C.
3. Pull them out, let them cool in a bowl, then strain them.
And you’re done. Sous vide berry juice.
Actually, it’s more like a sous vide berry simple syrup, so I added sparkling water and made a refreshing sous vide strawberry soda. Ahh. Cooking modernist style. Just like that.