I made my own extracts before I searched for videos that showed the process. I basically did what she shows in the video, but not exactly. I wanted to get all the flavors I could from the fruit and beans so processed them a bit differently. Below are the tools I used for my extracts.
The nutritional counts for Extracts are for 1t of extract. It is easy since there is no added sugar or juice, the only calories are alcohol-based. Making your own extract is much cheaper and if you use organic materials to start with you will know it is good stuff. I use lemons and limes from my trees and bought organic navel oranges, and vanilla bean.
Gluten Free: Technically, gluten is usually processed out during the
distillation of vodka, however some people are still effected and must
carefully choose gluten free spirits. I found a website that lists brands to help. (1)
Alcohol free: If you need to make alcohol free extracts people on the web recommend using glycerine (they are not called extracts, but are glycerites). (2) Reportedly, they are more syrupy than traditional extracts but work just the same in recipes.(2) (I have made a batch and am testing now; see the bottom of this page. )
Types of alcohol: All extracts use alcohol, and I have seen recipes with Burbon but have always prefered vodka as a more neutral flavored alcohol. I do not use cheap vodka, although there are indications that store bought extracts are using less expensive ingredients.
Vanilla Extract
1 tighly sealed glass container, peeler, zester, knife, funnel
3 Grade A Madagascar Bourbon Vanilla Beans (Vanilla Planifolia) ~5-6”
8.5oz Vodka (I use Kettle One)
Split bean, scrape seeds into the container + add the bean
Fill with vodka to the top + Label and date
Store in dark pantry and shake gently once a week
Minimum 3 months to do its magic
Lasts indefinitely, just keep adding vodka and perhaps a bean
Alcohol-based extracts have a shelf life of 4-6 years
Vanilla beans, like wine, have a terroir. That means where they grow changes their flavor. Madagascar Bourbon is the vanilla that is most dominant in the USA. Indonesian Vanilla has a stronger, smokier flavor, with some woody notes to it. Tahitian Vanilla has a delicate, fruity flavor, which some describe as anise- or cherry-like. Ugandan Vanilla has a creamy-sweet flavor with notes of chocolate to it, try adding to chocolate dishes. Mexican Vanilla has a spicy-sweet flavor, with notes of woodiness.
Nutrition: 1t = 11c, 0k, 0p, 0f
Orange Extract
1 tighly sealed glass container, peeler, zester, knife, funnel
2 organic navel med sized oranges (1 for skin, 1 for zest)
8.5oz Vodka
Wash well and peel half the orange skin, zest other half
Remove as much of as the pith as you can from the peels
Cut the skin into little strips that will fit into the container
Add the zest to the container
Fill with vodka, lable and date
Store in dark pantry and shake gently once a week
Minimum 3 months then it will be ready to use
So long as the peels are in vodka keep using and add more as needed
Alcohol-based extracts have a shelf life of 4-6 years
Nutrition: 1t = 11c, 0k, 0p, 0f
Lemon Extract
1 tighly sealed glass container, peeler, zester, knife, funnel
2 lemon (1 for skin, 1 for zest)
5 dried leaves from a Verbena plant
8.5oz Vodka
Wash well and peel 1 lemon for its skin, zest the other
Remove as much of the pith as you can from the peels
Cut the skin into little strips that will fit into the container
Add the zest to the container
Add the verbena leaves to the container
Fill with vodka, lable and date
Store in dark pantry and shake gently once a week
Minimum 3 months then it will be ready to use
So long as the peels are in vodka keep using and add more as needed
Alcohol-based extracts have a shelf life of 4-6 years
Nutrition: 1t = 11c, 0k, 0p, 0f
Lime Extract
1 tighly sealed glass container, peeler, zester, knife, funnel
2 lime (1 for skin, 1 for zest)
8.5oz Vodka
Wash well and peel one lime for its skin, zest the other
Remove as much of the pith as you can from the peels
Cut the skin into little strips that will fit into the container
Add the zest to the container
Fill with vodka, lable and date
Store in dark pantry and shake gently once a week
Minimum 3 months then it will be ready to use
So long as the peels are in vodka keep using and add more as needed
Alcohol-based extracts have a shelf life of 4-6 years
Nutrition: 1t = 11c, 0k, 0p, 0f
Lemon Glycerite
1 tightly sealed glass container, peeler, zester, and knife
2 lemon (1 for skin, 1 for zest)
5 Verbena leaves
8oz Food grade veggie glycerin (vegan, kosher, GMO free, organic)
Wash well and peel 1 lemon for its skin
Zest the lemon (be sure to use fresh and not dried zest for best results)
Add 5 verbena leaves
Remove as much of the pith as you can from the peels
Cut the skin into little strips that will fit into the container
Add the zest to the container
Fill with glycerine, lable and date
Store in dark pantry and shake gently once a week
Minimum 4-6 weeks to soak, taste until you are at the point you want
The average shelf life of glycerine-based extracts is ~1-2 years