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.
IngredientsVanilla Extract4 vanilla bean pods8 fluid ounces (240 mL) of vodka or food-grade glycerinAlmond Extract1/2 cup (125 g) of almonds8 fluid ounces (240 mL) of vodka or food-grade glycerinLemon Extract2 lemons8 fluid ounces (240 mL) of vodka or food-grade glycerinOrange Extract1 large orange8 fluid ounces (240 mL) of vodka or food-grade glycerinMint Extract1 cup (200 g) of mint leaves8 fluid ounces (240 mL) of vodka or food-grade glycerinCoconut Extract1/2 cup (125 g) of coconut meat8 fluid ounces (240 mL) of vodka or food-grade glycerinCinnamon Extract4 cinnamon sticks8 fluid ounces (240 mL) of vodka or food-grade glycerinStepsPart 1Part 1 of 2:Combining Your Ingredients
1Peel 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.XTo 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.
2Put 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.XIf you are making vanilla extract, put the whole vanilla bean pods into the jar. For everything else, use your chopped raw ingredients.3Fill 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.XThe 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.X
4Seal 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.XMost glass jars come with lids so you can seal them tightly.Part 2Part 2 of 2:Infusing and Using the Extract1Shake 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.XShaking the ingredients around will help the flavor disperse more.
2Let 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.XIf you use the extract too early, it could end up tasting like vodka.3Strain 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.XYou don’t have to strain your raw ingredients if you don’t want to, but it will make your extract easier to use.4Store 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.X
Tip: You can use your extract to add flavor to baked goods or to mask the taste of alcohol in a cocktail.
