20 September 2013, by gj
Earlier in the summer a friend of mine was telling me how she makes her own vanilla extract every year. It came up when I mentioned I was making Raspberry Infused Vodka.
“It started when I was given a kit. It was just a glass bottle with vanilla beans in it. It said to fill the bottle with vodka, and let it sit for three weeks. Then strain.”
So I looked in our baking cabinet to see what extracts I had. Okay, so Rum won’t work.
But mint will, and raspberry definitely will. In fact, I still have some raspberries in the freezer.
I also picked some lemon balm to make a nice lemon extract.
Simply chop the herbs to get the oils out, add to a jar and add vodka.
For berries you can just wash and put them in the jar.
Let them sit in a dark place. After about 3 weeks, check to see how strong the flavor is; extracts should be pretty intense.
We found the berries flavored the fastest. The lemon is taking its time, so I’m going to add some lemon grass to the jar.
When you like the flavor, strain and store either in an amber jar or in a dark place.
Now I can’t wait until the almond tree starts producing.
Mmmm…. That should make some outstanding Irish Cream Liquor.