You cook or bake, right? I’m not thrilled about doing it, but my New Years resolution is become a better cook. With that in mind, I made my own extracts to cook and bake with. I like the homemade version more because I know what’s in it. When you buy from a store, you might be getting extracts with low-grade alcohol and corn syrup. No thanks.
Last year, I made vanilla extract to test it out and I’ve been using it for a year and love it. I didn’t post it because I wanted to try it out first. Now that I know it’s awesome (especially in cookies) it was time to expand my extract-abilities (ha).
If you’re planning to spend more time in the kitchen, or if you already do, make your own extracts. They taste SO much better than store-bought and they last indefinitely.
You only need a few ingredients/supplies and you probably have most of them.
Homemade extract supplies
- small glass jars
- vegetable peeler
- clementines, lemon, mint leaves
Note: you can use whatever fruit or herbs you want to make your extract.
Step 1: peel your fruit and tear your leaves
Use the vegetable peeler to peel the fruit.
If you’re using leaves, rip them up.
If you’re using vanilla beans, cut down the side of each bean.
Places your pieces into the jars.
Step 2: add vodka and shake
Pour vodka into each jar, screw on the lid and shake.
Let them sit for 5-6 weeks, but make sure you shake them up once a day to release the flavor into the liquid. Store them in a cool, dark place like a pantry or in a cupboard.
Here are some cooking ideas for each:
Clementine extract recipe ideas
- orange pound cake
- clementine sugar cookies
- orange cranberry muffins
Lemon extract recipe ideas
- lemon chia seed cookies
- lemon pound cake
- lemon buttercream icing for cupcakes
Mint extract recipe ideas
- mint chip sugar cookies
- mint chocolate chip energy bites
- mint chocolate brownies
Get on Pinterest and do a search for the recipes you’re interested in for some great variations.
Let me know what you think!
4 thoughts on “DIY Cooking Extracts”
This sounds delicious!
Thanks! I’m hoping to make some cookies and muffins with these in the next month and a half.
Do you leave them tightly sealed, or do you let the alcohol evaporate any over the 6 weeks?
Tightly sealed. Just shake them up of day or every other day to keep the juices flowing.