One of the most used extract in my kitchen besides vanilla, is orange extract. It goes well with chocolate and many berries. You can use it in pancakes, muffins, cakes, the list goes on.
- Small glass jar with a lid
- Zester or a vegetable peeler
- Vodka good quality about 1/2 a cup
- 3-5 oranges depending on size
- Using a zester, zest the orange thoroughly avoid removing the white part of the peel with the zester. If you don't have a zester, use a vegetable peeler or a small sharp knife to carefully remove the orange part of the peel.
- Measure 1/2 cup vodka and 1/2 cup water into a glass jar and add the orange zest. Make sure the zest is completely submerged in the liquid.
- Screw the lid on the jar and gently shake to mix the contents.
- Seal tightly then store in a cool dark place for 8–10 weeks, shaking the bottle occasionally to fully extract the orange essence.
- Place cheesecloth or a coffee filter over another jar and pour the extract through it to strain out the zest.
- Store the orange extract for up to a year in a sealed jar.
Think of all the other extracts that you can make using the same technique. There is lemon, mint, cinnamon just to name a few, so start giving your baked items that extra special touch with homemade extracts.