Peppermint Extract
Homemade peppermint extract infused in the electric pressure cooker from dried peppermint leaves and vodka. Thursday, 9 January 2020, 20:58.
⏱️ Prep: 5 min🍳 Cook: 30 min🍽️ Makes 1
Ingredients
| 0.25 cup | 60 ml | dried peppermint leaves |
| 1 cup | 240 ml | Vodka (80 proof, e.g. red label Smirnoff) |
Instructions
Prep Time: 5 minutes. Cook Time: 30 minutes. Total Time: 45 minutes. Yield: 1 cup (1x). Category: Extract. Method: Pressure cooker. Cuisine: American. (Also works as Instant Pot Cinnamon Extract.)
- Place the peppermint leaves 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 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 peppermint or mint extract.
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 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.