How to make homemade extracts using alcohol (basic method)
Put the flavoring ingredient in a sealable jar, cover completely with pure vodka (alcohol), seal, shake, and let it infuse in a cupboard for several weeks.
Use a clean, sealable jar. Add your flavor base (vanilla bean, herbs, or citrus zest), then fill the jar with vodka up to the neck. Seal tightly, shake, and store out of direct sunlight for at least 5 weeks before using.
The short version
- Alcohol (vodka) is the base of extracts
- Fill the jar to the neck and seal tightly
- Infuse in a dark cupboard at least 5 weeks
- Keeps indefinitely in the cupboard
What you need
- sealable jar with lidAny small jar that seals tightly
- knifeoptionalFor splitting/cutting ingredients to fit
How to do it
- 1
Add your flavoring ingredient to a clean jar with a sealable lid.
Cut/prepare ingredients so they fit easily in the jar.
Watch this step - 2
Pour in pure vodka until the jar is filled up to the neck.
Make sure the ingredients are fully submerged.
Watch this step - 3
Screw the lid on tightly and shake briefly.
A quick shake helps start mixing the flavors into the alcohol.
Watch this step - 4
Store in a cupboard out of direct sunlight in a dry area for a minimum of 5 weeks before using.
After infusing, it can be kept in the cupboard indefinitely.
Watch this step
What goes wrong
Storing the jar in direct sunlight
Keep it in a cupboard/out of direct light in a dry area.
Using it too soon
Let it infuse for at least five weeks before using.
Why it works
Pure alcohol is the base of extracts because it efficiently pulls flavor compounds from ingredients and preserves them for long storage.
Put it to use
Learn next
Poke holes and spoon citrus juice onto a warm cake to infuse flavor and moisture
After a short rest, poke holes in the cake and spoon over citrus juice so it soaks through.
How to store homemade extracts for best infusion and shelf life
Store extracts in a dry cupboard out of direct sunlight for at least five weeks; they can then be kept indefinitely.
How to choose vodka for homemade extracts
Use a mid-range vodka—avoid the cheapest and the most expensive—when making extracts.
How to avoid bitter citrus extract: zest without the white pith
When zesting citrus for extract, remove only the colored zest and avoid the white pith to prevent bitterness.