Once the extract reaches the desired strength (3 months minimum, 6 is better), remove the food ingredients from the alcohol for future use and strain through a fine sieve or paper coffee filter. Finally, bottle and label the final product. (I’m using these very nice 4-oz amber glass bottles that come with black lids for my extracts this year) AlcoholĪ good quality, plain vodka that is at least 40% alcohol by volume (80 proof) is recommended because it isn’t flavored or aged in wood like other spirits are, and it is strong enough to prevent the growth of bacteria and mold.
Store in a dark area, shaking again at least once every day for the first week or two. Pour the amount of vodka specified to cover the food item. Add the prepared item to be extracted in the amounts specified (see below). You need a clean glass canning jar with a lid and ring. What makes an extract pure is that it has nothing added but the food item to be extracted-no corn syrup, fillers, sodium benzoate, colorings, or other mystery ingredients found in most commercial flavorings and extracts-even those labeled “pure.” General Instructions Whether making an extract for baking, health purposes, or for flavoring a beverage, it’s simply a matter of combining the food item with alcohol then giving it time to “extract” in a dark environment. While in the past my extract-making has been limited to just one type (vanilla), I was surprised to discover that the basic instructions for making a number of pure extracts are about the same, regardless of the flavor.Īny pure extract is a “tincture” where alcohol meant for human consumption extracts the flavor from the beans, fruits, or nuts. And I’ve expanded to include Pure Lemon Extract, Pure Chocolate Extract, Pure Coffee Extract, and Pure Almond Extract, too! No more scrambling for me.Įach July, you can be sure the top cabinets in my kitchen are filling up with glass jars of all kinds of extracts that must be shaken every few days. This was such a hit, and it has turned into an annual tradition. That was the year I made homemade Pure Madagascar Vanilla Extract. Years ago, I came up with a gift idea that just nailed it. And above all, homemade gifts must be affordable. They must be consumable, attractive, and appeal to a wide range of tastes. My homemade gifts need to be easily mass-produced. What always made this challenging was my list of criteria. And if I can weave into these messengers a small Wow! factor, well, that’s a bonus. The purpose of these gifts is to deliver my love and best wishes for the Holiday Season. In the past, I’d begin to scramble every summer to come up with new and unique ideas for my long list of friends, neighbors, and colleagues. To me, homemade Christmas gifts are the best gifts-both to give and receive.
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