This post is a little sneak preview of what’s to come: more lemons! I have preserved lemons in every way I know how. I’ve juiced, I’ve zested, I’ve made limoncello (coming next week!), I’ve dehydrated (also coming next week!), I’ve frozen, and I’ve used them fresh. Luckily, lemons are practically my favorite fruit, so all of this effort is worth it to me. So today, I’ll show you how I made some (future) homemade lemon extract while I was at all this lemon preserving.
Simply scrub some lemons, zest them with a microplane, and fill a mason jar about a quarter full of zest.
Then fill the jar the rest of the way up with some good vodka. Or at the very least, some decent vodka. Let’s be real: you’re not a college freshman anymore. Step away from the Mr. Boston.
Unless of course, you are a college freshman. In that case, step right up and stoop right down to the very bottom shelf!
I am no longer a college freshman (le sigh), so I used Tito’s Handmade Vodka.
Now, let that simmer for a few weeks. Six to eight, or so, until it smells more like lemons than it does vodka. Give it a shake every couple days, too.
By the way, you can make any citrus extract the same way. Zest + booze = extract. I made some grapefruit extract and “sour orange” extract at the same time as this lemon extract, too. Really, just about anything + booze = extract. I made homemade almond extract once, too. Remember that? It turned out heavenly, and I highly recommend DIY extracts now.
I plan to use mine for Pizzelles, and the lemon extract should be just perfect by Easter. Do y’all have any favorite recipes you use lemon extract for? I’ll have a good bit of it pretty soon, as you can tell!