DIY Lemon Extract

DIY Lemon Extract
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Lemon juice is a flavor booster, and you can use it in so many different ways, with so many different recipes. But – what do you do when lemon juice might curdle your batter or sauce? That’s where lemon extract comes into the picture. You get all the flavor, without the acid punch of juice. Here’s an easy way to make it from scratch by yourself – all you need is patience.
DIY Lemon Extract
Print Recipe
Lemon juice is a flavor booster, and you can use it in so many different ways, with so many different recipes. But – what do you do when lemon juice might curdle your batter or sauce? That’s where lemon extract comes into the picture. You get all the flavor, without the acid punch of juice. Here’s an easy way to make it from scratch by yourself – all you need is patience.
Ingredients
Servings:
Instructions
  1. Wash and dry the lemons. Use a sharp knife or a vegetable peeler to cut off the peel. Try to cut it in long ribbons, cutting only into the yellow peel, and avoiding the white pith.
  2. Add the peels to the jar, and then cover with vodka. Be sure that the peels are entirely submerged.
  3. Screw on the lid securely, and shake the jar thoroughly.
  4. Place it in a cool, dark area for 6 to 8 weeks.
  5. For the first week, shake the jar every two days. After the first week, shake it once or twice per week.
  6. When it has reached the desired strength, strain out the zest, and store the extract in a clean bottle.
  7. Store in a dark cabinet, or in the fridge.
Recipe Notes

NOTE: You don’t need to buy all those lemons to cut off the peel all at once. You can save up peels by placing them in a plastic ziplock bag and freeze it until you have enough. Be sure to thaw them before you begin.

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