Homemade Extracts (Vanilla, Mint, Lemon, Orange)
Simple homemade baking extracts made by steeping vanilla beans, fresh mint, or citrus zest in vodka and storing for several weeks.
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Bigger Bolder Baking with Gemma Stafford- •1 Vanilla podfresh; split lengthwise to expose seeds; cut in half to fit jar
- •Vodkapure vodka; enough to fill jar to the neck (used for all extracts)
- •Mint leavesfresh, clean; amount to fill jar
- •1 Lemonzest only, peeled in thin strips; avoid white pith
- •1 Orangezest only, peeled in thin strips
- 1
For vanilla extract: Split a fresh vanilla pod lengthwise to expose the seeds, then cut it in half to fit in a sealable jar.
- 2
Place the vanilla pod in the jar, pour in vodka to fill the jar up to the neck, seal tightly, and shake.
- 3
Store in a cupboard out of direct sunlight in a dry area for a minimum of 5 weeks before using; it will keep indefinitely.
- 4
For mint extract: Put fresh, clean mint leaves into a jar, top off with vodka, seal, and shake.
- 5
For lemon extract: Peel the zest of 1 lemon into thin strips (avoid the white pith), put zest into a jar, fill with vodka, seal, and shake.
- 6
For orange extract: Peel orange zest into thin strips, place in a jar, fill with vodka, seal tightly, and shake.
- 7
After a few weeks of steeping, the extracts will change color (vanilla becomes murky with seeds released; citrus turns vibrant; mint turns green) and are ready to use.
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Takes about 2 minutes — no account needed
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