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How to make an extract | Lemongrass

How-to

How to make an extract My friend Jen made an amazing vegan coconut ice cream for a food bloggers’ potluck a few weeks ago. It was a spring roll party inspired by this post from White on Rice Couple. Jen flavored the coconut milk with new-to-me lemongrass extract. After she told me it was fairly pricey to order, I decided it was the perfect time to try making extracts.

Kaffir lime and lemongrass extracts on Punk Domestics

I had a fresh stalk of organic lemongrass, and I’m also obsessed with the flavor of my kaffir lime leaves, so I decided to try making extracts of both. Extracts are technically tinctures, using bland alcohol to draw the essence out of the plant or herb. All you need is 80 proof cheap vodka, clean, fresh herbs, and a bottle.Pounding lemongrass to make extractI washed and dried the leaves, then pounded them with the end of this ice cream scoop to help them release their flavors and oils.Extract ready to go in the cupboard for a monthStick the leaves in the bottle, fill with vodka, label, and put them in a dark cupboard.Calendar reminder for extractI put this reminder on my calendar. You’re supposed to gently agitate the bottle once a day, but I tend to forget.

After 4 weeks taste the extract. If you’re happy with the flavor, remove the leaves with tweezers and store the bottles in a cool dark place. Can’t wait to bake with these. Yum on the lemongrass. However, the kaffir lime extract tasted HORRIBLE… like industrial-strength drain cleaner. Live and learn!

Next up, vanilla extract. Same process exactly, except you open the vanilla bean pod with a long slit, and use three beans per cup of alcohol. You can use vodka or bourbon. It takes two months for vanilla extract. According to Joy the Baker, you can replace the beans as needed and keep topping off the bottle with additional vodka or bourbon, for an endless supply of freshly made vanilla extract.

Notes: Hard liquor is always gluten-free.

I used kaffir lime leaves to make this Thai green curry paste, Thai-spiced twice baked potatoes, and this Thai rice bowl salad with kaffir lime cream sauce.

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).

Don’t want to make it yourself? Amazon sells lemongrass extract:

Extract ready to go in the cupboard for a month
How to make an extract | Lemongrass
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
Easy!
Prep Time
5 minutes
Passive Time
4 weeks
Prep Time
5 minutes
Passive Time
4 weeks
Extract ready to go in the cupboard for a month
How to make an extract | Lemongrass
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
Easy!
Prep Time
5 minutes
Passive Time
4 weeks
Prep Time
5 minutes
Passive Time
4 weeks
Ingredients
  • 1 stalk fresh lemongrass
  • 1/2 cup vodka
Servings:
Units:
Instructions
  1. Wash and dry the leaves, then pound them with a mallet to soften the fibers.
  2. Place in a clean glass jar and cover with vodka.
  3. Place in a cool, dark place.
  4. Agitate every few days if you remember.
  5. Taste after 4 weeks.

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Comments

  1. Ashlee says

    March 12, 2018 at 6:52 PM

    Did you still have the strong Vodka odor with the lemongrass? I do

    Reply
    • Stephanie Weaver says

      March 13, 2018 at 1:57 PM

      Hi Ashlee, I did not, but you can take the strained extract and put it on the stove over low-medium heat until you see vapor rising (do not boil it). This burns off the alcohol. I would try this for 10 minutes and see if you like the flavor better.

      Reply
  2. klye chew says

    June 1, 2013 at 10:16 AM

    Dear Michaela, Is Ethenol in the pure form more acceptable for extracting the lemon grass juice. What is the difference between the extracts and the oil distilates> Do I get the same effects if I use the extract or the distillate mixed with water and emultion to spray for controlling insects or pests like mosquitoes? Thank you and look forward to your reply.

    Reply
  3. epifania says

    November 1, 2012 at 7:08 PM

    I love that …. wanna try it ….all ingredients you used are present in my garden….. thanks

    Reply
  4. Sean says

    October 29, 2012 at 11:01 AM

    I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

    Reply
  5. CaliforniaGreekGirl says

    October 6, 2012 at 4:54 PM

    As much as I cook I can have many options to go with my Greek cooking….this post was brilliant and so easy! Better go out and find my nearest liquid store!

    Reply
  6. MC says

    October 6, 2012 at 9:55 AM

    This is perfect! I have tons of lemon grass in the garden. I’ll be trying this recipe.

    Reply
  7. Jeanette says

    October 5, 2012 at 5:28 PM

    I’ve never made my own extract, but I love the idea of making some with lemongrass and kaffir lime, so fragrant!

    Reply
  8. Jacqueline Bruchez says

    October 4, 2012 at 4:31 AM

    I love that you used lemon grass and keffir lime, that would have never even crossed my mind! I usually order large amounts of vanilla beans from Tahiti, and have been making my own vanilla for a while now. I would love to figure out how to make the paste! These make great xmas gifts!

    Reply
    • Recipe Renovator says

      October 4, 2012 at 2:42 PM

      I’m glad I have someone I can turn to if I need advice about making vanilla extract. Where do you order your beans from?

      Reply
  9. Linda Watson says

    October 4, 2012 at 12:55 AM

    Brilliant! Some local farmers are starting to bring lemon grass to the markets, but I haven’t known what to do with a bunch. Love your reminder system too.

    Reply
    • Recipe Renovator says

      October 4, 2012 at 1:01 AM

      Thanks Linda, it’s such a great flavor and I wouldn’t have thought to make an extract from it either. Can’t wait to start playing with it.

      Reply
  10. Nancy/SpicieFoodie says

    October 3, 2012 at 10:23 PM

    This is fantastic! Thanks so much for sharing. I never thought about making my own extras. Thanks for the inspiration:)

    Reply
  11. Ricki says

    October 3, 2012 at 7:34 PM

    What a great idea. And the possibilities are endless! 🙂

    Reply
    • Recipe Renovator says

      October 3, 2012 at 8:14 PM

      Yes, I’m excited about other concoctions!

      Reply
  12. Michaela says

    October 3, 2012 at 6:28 PM

    Do you know if there is a way to make homemade extracts without alcohol?

    Reply
    • Recipe Renovator says

      October 3, 2012 at 8:13 PM

      Hi Michaela, you would have to Google that. I know there are natural flavorings that combine oil and sometimes glycerin. But an actual extract is a tincture, and the alcohol is key to extracting the flavor from the herbal material. Thanks for your question and if you find out more, let me know.

      Reply

Trackbacks

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