Thursday, March 3, 2011

What's Cooking?

This week I thought I would try my hand at making vanilla extract.  I bought a big box of old jars and decanters at an estate sale a while back and thought now was the perfect time to pull them out and put them to use.


Then I thought, why stop there?  I like cooking with lavender so why not try to make lavender extract as well?  So I did.


If these work well, then I am going to make all of my extracts from now on because it is so much more cost effective and I know exactly what is in each one - no coloring or extra stuff.  The only problem is that I have to wait six months before I know if it is a hit or a miss.

Homemade Extracts

All you need to make some sort of extract yourself is vodka and whatever flavoring you desire. 

Put the flowers, seeds, pods, rind, peel or whatever else you can wrench the flavor out of and put it in a jar or bottle. 
Fill up the bottle with vodka.
Leave in a cool dark place for six months or so giving it a good shake about every month. 

I will let you know in 6 months how these turn out but I am very hopeful.  Even if they don't make great extract, I bet they will make nice Christmas pressies - I can think of a few friends who might like flavored vodka for the holidays.  What about using chilies or peppercorns or lemon rind (no pith)...the possibilities are endless.

This is part of Miz Helen's Full Plate Thursday.

2 comments:

  1. Oh Pary,
    This touches my heart, I love lavender anything...this is a great idea and I will sure try it. Thank you so much for sharing with Full Plate Thursday and please come back!

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

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