Extract

I'm very fond of lemon extract. In the winter, when lemons are cheap and plentiful, first I make a bunch of salt-preserved lemons. Then I take some more and remove the zest and squeeze for juice, which is frozen in ice cube trays. The zest is added to a jar, with 100 proof vodka and allowed to sit for at least 6 weeks before decanting and using. Actually, I still have about half a jar with the zest still in there from last winter- it won't go bad, just slowly gets a little stronger.
 

Vanilla beans are less online because you can get grade B. The beans I bought came with instructions too.
I've read the the grade B beans actually work better for extract (but it's been so long ago that I can't remember WHY, just that it DOES)
 
I made some orange, anise and cinnamon extract yesterday
 

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