VANILLA EXTRACT
Use 2 ounces of beans and a pint of 80-proof vodka for every pint of extract you want to make. Chop the beans into 1/4 to 1/2 inch long pieces. Place the cut vanilla beans in a lidded glass jar of vodka. Shake the bottle once a day for a month or for two to three months. The color and flavor will deepen with age.
Strain the finished extract through cheesecloth or coffee filter and place in a dark bottle. You can reuse empty extract bottles or you can measure right out of the brewing bottle and let the rest steep. Store in a cool, dark location. For gift giving you may want to use brandy or rum combined with different bean types.
LEMON EXTRACT
Combine the zest from 1 lemon, 1-teaspoon sugar, and ½ cup 80-proof vodka. Place zest, sugar and vodka in a lidded, glass jar. Shake the bottle once a day for at a month or two to three months. The flavor improves with age. Strain the finished extract through cheesecloth or a coffee filter and place in a dark bottle. Store in a cool, dark location.
ALMOND EXTRACT
Use 12 whole, raw skinless almonds and one pint 80 vodka for every pint of extract. For one cup of extract, use 6 almonds, and so on. The skins make the extract bitter. Chop almonds and place almonds and vodka in a lidded, glass jar. More surface area means more flavor transfer from almonds to alcohol. Shake the bottle once a day for a month or longer. The flavor improves with age. Strain the extract through cheesecloth or coffee filter and place in a dark bottle. Store in a cool dark location. This extract will not taste as strong as commercial almond extracts.
The same concept can be used with mints for homemade mint extract, or to make homemade orange extract and coconut extract. The shelf life is indefinite – alcohol is a preservative. For fruit extracts, like watermelon or strawberry, dehydrate or freeze dry the fruit first to concentrate the flavor.