How to Make Flavored Extracts


| 2/1/2016 1:47:00 PM


Gardening Joneshomemade extracts

You can easily make your own extracts for cooking and baking by soaking herbs in alcohol. Vodka works the best we think, because it has little flavor on its own.

Simply add the fruit or herb to the alcohol, cover, and let it sit. The alcohol is actually a preservative, so no need to worry about anything going bad as long as it is submerged.

Keep it at least four weeks in a cool dark place, the longer the better. We like to make small fresh batches every year. We make ours over the course of the summer as the produce comes in, and it is ready for holiday baking. When you can’t wait any longer, strain out any particles or unwanted pieces using cheesecloth or even a coffee filter. Store your extract in a dark place away from heat for a longer shelf life. You can buy amber bottles for storing. We just keep ours in the cabinet.

Be sure of course to always use sterilized food grade containers. Glass is best. We use 1/2 pint canning jars. These do make wonderful gifts as the flavor is so much better than what you find in the stores. Also, you may want to adjust your recipes, as we found we didn’t need to add as much to get great flavor.



Here are a few extracts to try:





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