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.
Jethro
Jet City Gastrophysics 
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Why isomalt instead of more sugar?
Good question. Isomalt is about half as sweet, so perhaps it’s a flavor thing.