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Hi… I mixed my vodka and mint leaves… But after a week the leaves were brownish in color. Where did I go wrong? Same thing happening here. I did that back in October and my leaves are still green and it looks really good. My understanding is that if you dry the leaves first, the extract is less likely to turn brown. Good luck! I will use it in ice cream.
Chocolate chip mint ice cream. Homemade is more fun! For anyone who has brown mint extract that tastes good, add a few drops of yellow and green food color to your extract to make it green again. It works like a charm. Remember, a little goes a long way. Also, it was suggested in another blog that while it might not smell quite right, it will work well in a recipe. I am going to give this a try before I toss my newly green mint extract.
I recently bought 3 big jugs of vodka for making vanilla extract as well as tinctures. I am constantly reminding myself and my school-aged son about that. It says not to get drunk, but it also says not to be a glutton. I think that they were just feeling self-conscious about buying SO MUCH of it — that, and bringing their kids into the liquor store.
Lol who cares what they thing as long as they see bling and cas register says caching all is well! Thanks for the post! I have found that if my tinctures are still not very strong when I strain them, I put more herbs and let them sit again.
I, too, have the same question as alot here. Does something happen to the alcohol? Or does this just become flavored vodka? Or does the alcohol essentially cook out, if you are baking with it and then leaves the flavor? I made mine with rum and have never been able to taste the rum. Most extracts, including the ones you buy at the store, are made using alcohol. The alcohol should mostly cook out if you are using it in baking, and leave the flavor. I realize this post is a older one, but yes I have made banana extract.
I took a banana that had a good deal of spots on it, you want it to have more concentrated flavor that way, and also the peel. Minus the stem. I blended the peel and banana together and put into a mason jar with vodka. Let sit for a few months in a dark, cool cupboard then strained several times until I was happy that nothing more could be strained out of it. What I got was the most potent and banana smelling extract ever! It is absolutely wonderful.
I get some strange looks on those trips when I tell them, no, really I want whiskey for apple butter. Jill, I thought you might like to know that there are a couple of non-GMO vodkas out there!
Thanks for the great article! You doing vanilla as well? Keep up the great work friend! Yes… I was going to suggest that.
The liquor store workers can direct you to which brands are organic. I went to the liquor store with my son the other day to get some vodka to make vanilla extract and some herbal tinctures and I felt the same way! This is a keeper Jill! Do you save the mint leaves for anything or just throw away? ElissaBeth Monday 28th of June Phyllis Wednesday 16th of June How long is the shelf life for this? I'm making some tomorrow! ElissaBeth Friday 18th of June Iris Sunday 30th of May ElissaBeth Sunday 13th of June ElissaBeth Sunday 23rd of May Sharing is Caring Help spread the word.
The pressurized leaves are butt-ugly after they have been processed. If giving this as a gift I like to strain the finished extract from the old leaves, decant to another bottle, and add a few fresh mint leaves. Click this link to get and print the template I use. Labels print to Avery print to edge round labels in kraft brown Avery Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of replies to my comment via e-mail.
This site uses Akismet to reduce spam. Learn how your comment data is processed. A variation on the theme! I harvested, washed, and stripped the leaves from all my peppermint, leaving in stems on the plants.
Then used the salad spinner and spread them out to dry a bit on a towel while I got organized. I set my kitchen timer and shook the jar about every min for the first hour, until it was actually hot, then about every 20 min for more hours. Since all the exposed parts of the hot plate are plastic, I felt comfortable wrapping a towel around it all to help keep the heat in — and use to shake it after it was hot. When finished I let it cool on the stove top and then put it into the fridge over night to use the next day.
The extracted liquid was the most beautiful emerald green and very minty! And done in just a few hours! Do you remove the leaves after the process is complete? We hate spam. Both the email and the "meat".
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