Flavor extracts are a great way to add tang, zest, or sweetness to a recipe or a drink. Flavor extracts from the supermarket can have a lot of added sugar or corn syrup, which can make them unhealthy. You can make your own flavor extracts at home by using a few simple ingredients and leaving them to infuse for about 6 weeks.
Ingredients
Vanilla Extract
- 4 vanilla bean pods
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Almond Extract
- 1/2 cup (125 g) of almonds
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Lemon Extract
- 2 lemons
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Orange Extract
- 1 large orange
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Mint Extract
- 1 cup (200 g) of mint leaves
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Coconut Extract
- 1/2 cup (125 g) of coconut meat
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Cinnamon Extract
- 4 cinnamon sticks
- 8 fluid ounces (240 mL) of vodka or food-grade glycerin
Steps
Part 1
Part 1 of 2:
Combining Your Ingredients
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Peel or cut open the ingredients you want to flavor the extract with. You can extract flavor from a variety of fruits, vegetables, and herbs. Choose whichever ingredient that you’d like to use and chop it up or peel it to expose the flavor inside. Make sure you have enough of your ingredient to fill an 8 fl oz (240 mL) jar. [1] X Research source- To make vanilla extract, slice open 4 vanilla bean pods.
- For almond extract, cut up 1/2 cup (125 g) of raw, unsalted almonds.
- To make lemon extract, cut the rind off 2 lemons and then slice them into slivers.
- To make orange extract, cut the rind off 1 large orange and slice it into slivers.
- For mint extract, gather 1 cup (200 g) of mint leaves. You don’t need to cut them up.
- For coconut extract, chop up 1/2 cup (125 g) of coconut meat.
- To make cinnamon extract, just gather 4 sticks of whole cinnamon.
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Put the raw ingredients into an 8 fl oz (240 mL) jar. Pick a jar that you can seal with a lid to make airtight. Amber jars are better than clear glass jars, because they will keep your extract fresh for longer. Pour your raw ingredients into the jar, making sure they don’t overflow at the top of the lid. [2] X Research source- If you are making vanilla extract, put the whole vanilla bean pods into the jar. For everything else, use your chopped raw ingredients.
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Fill the jar with 40% alcohol vodka. Pick out a high quality vodka so that your extract tastes pure. Use a funnel to fill the bottle with vodka, leaving a 0.5 in (1.3 cm) gap between the rim of the bottle and the top of the vodka. [3] X Research source
- The higher quality vodka you use, the better your extract will taste.
- You can use bourbon instead of vodka if you’d like to.
Alternative: If you don’t have any vodka and you don’t want to use alcohol, you can use organic, food-grade glycerin instead. [4] X Research source
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Seal the jar with an airtight lid. Make sure the lid is on tight so that no air can get inside. If your lid isn’t quite airtight, try adding a layer of plastic wrap underneath it. [5] X Research source- Most glass jars come with lids so you can seal them tightly.
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Part 2
Part 2 of 2:
Infusing and Using the Extract
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Shake the jar gently every 2 to 3 days. Pick up your jar and turn it upside down a few times. Try to do this every couple of days so that your vodka gets totally infused with the flavor. [6] X Research source
- Shaking the ingredients around will help the flavor disperse more.
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Let the extract sit for 6 weeks before you use it. Keep your jar of flavor extract on a shelf in your kitchen for at least 6 weeks before you use it in any recipes. It will take this long for the flavor to fully infuse the vodka. [7] X Research source- If you use the extract too early, it could end up tasting like vodka.
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Strain the raw ingredients with a strainer. When you’re ready to use your flavor extract, set up a strainer and pour the liquid into a new glass jar. You can throw away the raw ingredients and just use the liquid as your extract. [8] X Research source
- You don’t have to strain your raw ingredients if you don’t want to, but it will make your extract easier to use.
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Store the extract in a cool, dry place until you use it all. Since flavor extract is made primarily with vodka, it will store in your kitchen cabinet for years to come. Try not to store it in direct sunlight, and make sure it doesn’t get too cold in the winter so that it stays fresh. [9] X Research source
Tip: You can use your extract to add flavor to baked goods or to mask the taste of alcohol in a cocktail.
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Tips
- Keep an eye on how much extract you have left. If you need to make more, it will take 6 weeks before it’s ready.Thanks
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Things You’ll Need
- Glass jars with lids
- Cutting board
- Knife
- Funnel
- Strainer (optional)
References
- ↑ https://www.foodnetwork.com/recipes/ina-garten/vanilla-extract-recipe-1941109
- ↑ https://www.youtube.com/watch?v=9gtf_chSIc8&feature=youtu.be&t=69
- ↑ https://www.foodnetwork.com/recipes/damaris-phillips/homemade-vanilla-extract-2675717
- ↑ https://www.youtube.com/watch?v=EbRiXvDhREw&feature=youtu.be&t=64
- ↑ https://www.youtube.com/watch?v=9gtf_chSIc8&feature=youtu.be&t=104
- ↑ https://www.youtube.com/watch?v=9gtf_chSIc8&feature=youtu.be&t=109
- ↑ https://www.foodnetwork.com/recipes/damaris-phillips/homemade-vanilla-extract-2675717
- ↑ https://www.foodnetwork.com/recipes/damaris-phillips/homemade-vanilla-extract-2675717
- ↑ https://www.foodnetwork.com/recipes/ina-garten/vanilla-extract-recipe-1941109
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