Easy Lemon Extract: Recipe

Making your own lemon extract is not only cost-effective but also incredibly simple. You can create it gradually, utilizing lemon peels from recipes as you go along. 

For example, when you’re preparing salmon, why not save the lemon zest and add it to your alcohol jar before using the lemon for your dish? This way, you’ll be making the most of your ingredients.

As a general guideline, you can start with the zest of 4 to 6 lemons for 1 liter of alcohol.

You can adjust the amount of zest based on your taste preference and the intensity of lemon flavor you desire. If you prefer a stronger lemon flavor, you can add more zest, if you want a milder flavor, you can use less.

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The highest alcohol by volume (ABV) you’ll commonly find is typically around 95%, which is equivalent to 190 proof.

Helpful Equipment

12-pack 8 oz Glass Amber Bottles

20 oz Glass Jars with Airtight Lids for Extracts

Fine Mesh Sieve Strainer 

Ingredients:

• 4-6 Lemon zested
• 1-liter Everclear

Steps:

1. Wash and thoroughly dry your lemons.
2. peel the zest with a knife try not to get any of the white part. You can use a grater.
3. Place prepared lemon zest into a clean, airtight glass jar.
4. Pour the base alcohol over the lemon zest and completely submerge them.
5. Seal the jar tightly and store it in a cool, dark place for optimal infusion.

I use a knife to zest my lemons because it is a faster and more effective way to extract the oils for extracts.

Steeping:

1. Allow the lemon zest to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.
2. Shake the jar occasionally to redistribute the flavor

Straining:

1. Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
2. Press gently to extract as much liquid as possible.
3. Transfer the strained extract into clean, airtight bottles or jars.
4. Seal tightly and store in a cool, dark place until ready to use.

Notes:

• Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
• Quality matters: Use fresh, high-quality ingredients for the best results.
• Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
• Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
• Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.

Try making

Lemon and Thyme: Bright and herbaceous, ideal for adding a refreshing twist to sauces, dressings, and cocktails.

• 1 cup fresh thyme sprigs
• Zest of 2 lemons
• 1 cup vodka or another clear, neutral spirit (such as gin or Everclear)

Follow steps above

1. Place the jar in a cool, dark place, such as a pantry or cupboard, and let it infuse for at least one week, shaking the jar gently every day to help the flavors meld.
2. After one week, taste the extract. If you desire a stronger flavor, you can continue to let it infuse for another week or two.
3. Once the extract has reached your desired flavor intensity, strain it through a fine-mesh sieve or cheesecloth into a clean glass bottle or jar, discarding the thyme sprigs and lemon zest.
4. Store the finished extract in a cool, dark place. It will keep for several months, although the flavor may diminish over time.

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Eligh Miller-Polivka

Hello, my name is Eligh! born in Portland, Oregon. I am a very passionate forager, i enjoy sharing knowledge,
I like to put a spin on popular dishes and creating new dishes, using foraged foods.
i hunt, fish, raise many different kinds of animals, and have a wide variety of ways of getting my own food.
i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.

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