Lemon Extract
Homemade lemon extract infused from fresh lemon zest and vodka in the pressure cooker.
⏱️ Prep: 10 min🍳 Cook: 30 min🍽️ Makes 1
Ingredients
| 3 | zest of medium size lemons (try not to get any white pith) | |
| 1 cup | 240 ml | vodka (about; red label Smirnoff Vodka 80 proof) |
Instructions
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes Yield: 1 cup (1x) Category: Extract | Method: Pressure cooker | Cuisine: American
- Place the lemon zest in a pint size Mason jar and add vodka, leaving 1 1/2-2 inches of headspace. Top with a canning lid and ring and barely tighten.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release.
- Carefully remove the Mason jar, swirl it lightly, and place on a cooling rack overnight.
- Once cooled, top with a pourable lid and use in all your favorite recipes that call for lemon extract or lemon juice.
NOTES:
- Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
- Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return it to the pressure cooker for another 30 minutes.
- The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.