I’ve been making my own vanilla extract for years. I love it! It’s cost-effective, sort of pretty (although it kind of looks like spiders too), and in my opinion, tastes way better than imitation vanilla extract. Vanilla extract is also (easily) the most used extract in my kitchen, so having a big batch on hand is no problem for me.
I recently decided to try my hand at making a few different kinds of homemade extracts. The process felt very much like a little science experiment. Some of the recipes I found online worked great, some were less than stellar. I’m gonna share my favorites with you.
(Clockwise from top: almond extract, orange extract and lemon extract.)
I tested out four different flavors: almond, lemon, orange, and mint. Since I was testing, I didn’t want to make large batches (in case they didn’t work out). For each extract I started with 1/2 cup vodka. For the orange extract, I added the rinds from 1 1/2 oranges. For the lemon extract, I added the rinds of two lemons. For the almond extract, I added 1/4 cup raw almond slivers (no skins). And for the mint extract, I added a small handful of mint leaves.
I placed the ingredients in a clean jar, sealed it up, and waited for two weeks.
I loved the citrus extracts! They smelled amazing and tasted good. Extracts are not meant to be tasted straight; they are meant to be baked or mixed into larger recipes. When you bake extracts, the alcohol evaporates (or mostly evaporates), leaving behind only the desired flavor.
The almond extract was too mild. I would suggest allowing it to soak for at least a month before use. I found that it seemed a bit more bitter than store-bought almond extract. I had read that using raw almonds and avoiding the skins would help to keep the extract from becoming too bitter. But I think I’ll probably stick to the store-bought kind in the future.
The mint extract simply didn’t work. It looked pretty seaweed-y and it tasted like black licorice. I think you just can’t allow fresh herbs to soak that long. Fresh, leafy herbs (like mint or basil) work well in infused vodka, which has a much shorter soak time. I wonder if using dried herbs would work better. Maybe using some dried lavender could work well. Have any of you tried that?
Be sure to strain your homemade extracts through a fine mesh sieve before storing. The only one I don’t do this with is vanilla extract. I figure if a few vanilla beans (not the actual pod) make it in that’s totally fine. But you’ll want to strain the other ones.
So those were my findings. What about you? Have any of you made homemade extracts before? Any great successes you’d like to share? Any warnings against failures you experienced? xo. Emma
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Ingredients
- ½ cup vodka (per extract)
- 1 ½ oranges
- 2 lemons
- ¼ cup raw almonds
- sprig of fresh mint
Instructions
- I tested out four different flavors: almond, lemon, orange, and mint. Since I was testing, I didn't want to make large batches (in case they didn't work out). For each extract I started with 1/2 cup vodka. For the orange extract, I added the rinds from 1 1/2 oranges. For the lemon extract, I added the rinds of two lemons. For the almond extract, I added 1/4 cup raw almond slivers (no skins). And for the mint extract, I added a small handful of mint leaves.
- I placed the ingredients in a clean jar, sealed it up, and waited for two weeks.
Notes
Credits // Author and Photography: Emma Chapman. Photos edited using Color Pop from the Signature Collection.
Have you ever tried peach? I’m looking for a recipe for peach extract.
Have made Banana Extract from dehydrated banana chips. Also poured a little orange extract over a pork lion I was roasting – pretty good!
Brilliant article, I have my first vanilla extract on, I add a drop to my porridge every morning instead of using sugar. Now I just need to get some lemons!
Love this! Check out my blog at http://healthyandhappywellness.blogspot.com 🙂
Your extracts soun very good.I make my own Vanilla,but I am going to try your citris ones for sure…Where do you find your bottles?
I used to put whole vanilla beans in my sugar canister. The sugar added vanilla flavor to anything I used it in. When my kids saw the vanilla beans in the sugar, I told them it was legs from giant spiders to scare the ants away from the sugar. After they stopped screaming, I told them what it really was. (Mean Mommy!) (Really, they were fine.) 😉
This was really interesting for me to read because I had no idea that alcohol was involved in extract-making haha!
Hello there! I’d just like to know about the vodka: why is it necssary to use alcohol, and does it affect the flavour of the essence?
Hi!
I was wondering, could you use something else besides vodka? Could I use water? 🙂
Thanks!
P.S. Your website is a huge inspiration to me 🙂
I definitely want to try this! Especially so that I can be positive that they are gluten free!
what a great idea!!
xxoo,
nikki
www.dreaminneon.blogspot.com
LOve this. Would brandy work as well? I find that vodka has to strident a taste.
I never tried it. But reading this post made me wanna do that 🙂
love this article, mostly because it means spring + summer are almost here!!! . I had a similiar experience to makeup and beauty for skincare
love this article, mostly because it means spring + summer are almost here!!! . I had a similiar experience to BEAUTY AND MAKEUP
In my university (I’m a pharmacy undergrad) we make extracts, but not for baking, we use it for cosmetics instead. Citrus fruits really work, we use them a lot too! 🙂
Thanks for sharing!
I never knew it was that simple to create your own extracts! Thanks for all the tips!!
http://wethinkthereforewecreate.blogspot.com
How resourceful- I wonder if it would work with bourbon?
It’s true that the pits contain cyanide compounds but they’re generally considered safe in small doses so extracts are fine. However I have the best luck using the pits whole and just boiling them for a bit first to get off as much flesh as possible.