Pure, homemade extracts are easy to make and add better flavor to your cooking and baking. These simple instructions can be used to make any extract flavor using quality ingredients—no fillers, imitation flavors or corn syrup!
Have you ever wondered how extracts are made? Have you ever wondered why they are so expensive? It is probably because not that many people know how easy they are to make. Some of the extracts you get at the store have artificial flavors, colors, and even corn syrup! These easy homemade extracts use only Vodka and natural flavor, like lemon rinds, almonds, and vanilla beans. Because the ingredients are real and fresh, you can bet these extracts are healthier too. Don’t be afraid to try making these yourself-you will be glad you did and so proud when you use them in your own cooking!
Do I have to use alcohol to make extracts?
Vodka is the best way to make these extracts and it is about 40% alcohol. If you are worried about the taste, don’t worry. You can’t taste the Vodka once the extract is made. If you are worried about the alcohol, it is burned up when baked or cooked and is used in such a small amount that it is completely negligible. There is a way to swap out the alcohol with vegetable glycerin. You will want to use one part water and three parts vegetable glycerin in place of the Vodka. If it’s Vodka you object to, you can also use Bourbon, which will have a slightly noticeable, richer flavor.
What is the difference between pure and imitation extracts?
Imitation extracts use imitation flavoring along with an alcohol base. Pure extracts use real ingredients instead of imitation flavor, so they are healthier and tastier too! When you make these extracts, you will use actual almonds, lemon peels, and so forth.
What kinds of bottles should I use to make homemade extracts?
You can find extract-size bottles in most cooking stores and online. Amber bottles are best as they block the light from impacting the extracts. Clear bottles are still an okay option and allow you to watch as the liquid changes color over time. The color is an indication of the developing flavor. You can find clear 8-ounce bottles HERE and amber-colored 8-ounce bottles HERE. Screw top lids are the recommended option when making extracts.
How long does it take to make extracts?
It only takes a few minutes to combine the ingredients for these extracts. The process by which the flavor is “extracted” from the ingredients, takes about 5 weeks.
Should I strain the raw ingredients from my extract liquid?
The raw ingredients used to extract flavor need to remain in the vodka for a minimum of 6 weeks in order for the flavor to be fully extracted. Once the flavor extraction process is complete you can choose to strain the extract, removing the raw flavoring ingredient. The best way to do this is to place a fine-mesh strainer over a funnel and pour the extract from the original jar into a new, clean jar for longer-term storage or gifting.
Ingredient Ratios for Common Extract Flavors:
- Vanilla Extract: 4 to 6 whole vanilla bean pods (3 to 4 inch) + 8 ounces vodka
- Almond Extract: 1/2 cup raw unsalted slivered almonds + 8 ounces vodka
- Lemon Extract: 2 lemon rinds, peeled into strips + 8 ounces vodka
- Orange Extract: 1 large orange rind, peeled into strips + 8 ounces vodka
- Mint Extract: 1 cup loosely packed fresh mint leaves+ 8 ounces vodka
- Coconut Extract: 1/2 cup roughly chopped fresh coconut meat + 8 ounces vodka
- Cinnamon Extract: 4 sticks whole cinnamon + 8 ounces vodka
Pro Tip:
Vanilla beans can be reused multiple times to make vanilla extract. After the initial 6 week extraction period you can strain your extract and start the process over again, using each pod 3 to 4 times.
Storage Instructions:
Extracts don’t go bad due to the high alcohol content. Keep them sealed, in a cupboard, and away from light and heat and they should keep indefinitely.
If you like this recipe, you may also be interested in these other recipes for things you didn’t know you could make at home:
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Thanks for posting this early! Beginning my Christmas presents today! They’ll be perfect.
Leave room in the bottle for shaking. I am putting 7 oz. of vodka.
Easy and fun to make. Just add Patience!
Very good knowledge to have, not only for the taste benefits but for the cost savings, especially during these hard times!!!
Has anyone tried making sweet corn extract?
I’m going to try using approximately 1/2 cup of fresh sweet corn kernels.
Did it work??
When working with vegetable material and fruit try dehydrating the material first to remove the water and moisture once dried then add to alcohol. I have done this with Apple peaches and cherries
Or you can use a high alcohol content like Everclear, Bacardi 151, or moonshine… then get the ratio right by adding filtered water. For example, peach extract, 8 ounces of peaches contains about 6 oz. of water. I want about 30/40% ethanol (60/80 proof Vodka) 40/50% water and 10/20% extraction material (spices,peach pulp). So if I add 10 oz of vodka to my 8 oz of peaches I get 12 oz of water 66%, 4 oz of ethanol 23%, and 2 oz peach pulp 11%. So now I’m down to 25% ethanol… not optimum for chemical extraction. If I add another 4 ounce of vodka it’s now 15 oz. water 68%, 5 oz. ethanol 18%, and 2 oz peach pulp 10%. So now the pulp is getting weaker, too!!! You see, for every 1 ounces of alcohol in vodka there are 3 ounces of water, so it can be an uphill battle. Instead of upping the total volume and create a weaker extract, I’ll subtract 1 oz of vodka for one of 190 proof Everclear (95% alcohol). If I’m using Rum I’ll boost with Bacardi 151. BTW, I don’t drink and can’t stand the taste of alcohol. The only way to beat the odor and taste of ethanol is too #1 get Quality Spirits! I cannot stress that enough. Alcoholic spirits contain Formaldehyde, Methyl Ethyl Ketone and other adulterants that quality distillers strive to prevent or remove. #2 Get the ratio correct. #3 Time, time, time mellows all things, and #4 I will let my extracts breathe for 8-10 hours after decanting/bottling. Remember, it’s chemistry.
I’m wondering if your corn extract turned out?
Hi! How did this turn out?
Have you tried any juicy thin-skinned fruits? Wondering if maybe we should we still use vodka, or something higher in alcohol to accommodate for the higher percentage of water in the fruit? I’m interested in a wider variety of flavors, to enjoy with sparkling waters, specifically black cherry.
I was wondering that myself. Do you think the fruit should be dehydrated? I am thinking raspberries.
There’s 2 ways I know for making cherry extract. One uses fresh cherries and the other uses crushed cherry pits – be careful with the latter because the crushed cherry pits contain a toxic substance which needs to be cooked to deactivate it.
How is it made with fresh cherries? I posted A new message above before seeing this one. Do I use a specific variety of cherry?
Crushed cherry pits will kill you.
“Cyanide is formed when the cherry pit is bruised or chewed.”
When using fresh fruit, herb, or vegetables, it is important to use an alcohol that is 100 proof or higher. If the fruit, herb, veg etc, is dried, than you can use 80 proof. I’m an herbalist and I use this criteria to make tinctures and extracts. I’ve had no issues.
You are the best!
Love this
I never new it was that simple!
And so much cheaper. Love your recipes, keep them coming.
Thanks so much for this great post! If I wanted to make lychee extract, should I use the peel or the fruit?