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Hibiscus Syrup

INGREDIENTS

  • 2 cup water
  • 1/2 cup white sugar
  • 1/3 cup dried hibiscus flowers
  • 1/4 cup brown sugar
  • 1 piece fresh ginger root, 1/2-in piece, thinly sliced
  • 1 lemon or lime, zest-ed

INSTRUCTIONS

  1. Combine all ingredients in a saucepan.
  2. Bring mixture to a boil.
  3. Reduce heat.
  4. Simmer about 10 min until sugars dissolve and flowers soften.
  5. Remove from heat.
  6. Steep syrup about 5 min until flavors combine.
  7. Strain syrup into a container through a fine-mesh strainer.
  8. Press solids with a spoon to extract as much liquid as possible.
  9. Discard solids.

Notes:  Syrup keeps in the refrigerator for up to 2 weeks.  Just pour over ice and add club soda for a delicious fresh Mexican soda called Agua de Jamaica. Great on a hot summer day.  Also is good with a cinnamon stick steeped in it.

Lemon, Orange, or Lime Extract

INGREDIENTS

  • 1 citrus, medium, peel
  • 1/4 cup water
  • 1/2 cup vodka

INSTRUCTIONS

  1. Peel one medium lemon.
  2. Remove ALL of the white pith from the peel because it is bitter.
  3. Chop up the remaining rind
  4. Place it into a jar with a cover.
  5. Place in a cool dry place for one week.
  6. Strain out the lemon peel before using.

Notes: Substitute lemon with an orange or lime to make the corresponding extract.


Homemade Strawberry Extract

INGREDIENTS

  • 1 lb strawberries
  • 1 cup water
  • 1/2 cup sugar

INSTRUCTIONS

  1. Wash and hull strawberries.
  2. Slice thinly.
  3. Put berries in a saucepan.
  4. Add water.
  5. Add sugar.
  6. Bring to a boil over medium heat.
  7. Simmer for 30 min.
  8. Strain out the berries with cheesecloth.
  9. Return liquid to the pan and simmer until the berry water has reduced to a syrup.
  10. Allow to cool.

Notes:  Store in refrigerator.  Use as soon as possible as it doesn’t use alcohol.

Homemade Peppermint Extract

INGREDIENTS

  • 1/2 cup peppermint leaves, fresh
  • 1/4 cup peppermint, dried
  • 1/2 cup vodka, 80-proof
  • 1 cup water, filtered
  • 1/2 cup water, filtered

INSTRUCTIONS

  1. Clean and dry fresh peppermint leaves.
  2. Finely chop dried peppermint leaves.
  3. Place in a jar.
  4. Add 1/2 cup vodka.
  5. Add 1/2 cup filtered water.
  6. Shake the jar lightly once a day for about three weeks.

Notes:  Strain out the chopped leaves prior to using.

Homemade Sweetened Macadamia Milk

INGREDIENTS

  • 1 cup raw macadamia nuts
  • 3 cup filtered water
  • ~ Pinch of Celtic sea salt
  • ~ lemon juice
  • 1 tsp vanilla extract
  • 3 to 6 pitted dates or 2 to 3 tbsp pure maple syrup
  • 1 tbsp sunflower lecithin, optional

INSTRUCTIONS

  1. Place the nuts in a glass or ceramic bowl or large glass jar.
  2. Cover with filtered water to soak the macadamia.
  3. Add Celtic sea salt.
  4. Add lemon juice.
  5. Cover the container with a breathable kitchen towel.
  6. Soak nuts at room temperature for 2 hours.
  7. Drain and discard the soaking liquid but do not use this to make the milk.
  8. Rinse the macadamia several times to remove the anti-nutrients and enzyme inhibitors.
  9. Add the rinsed macadamia, water, and salt, and any additions in your blender.
  10. Blast on high for about 60 sec or until smooth and creamy.
  11. Store the milk in a sealed container in the fridge.

Notes:  Activated macadamia milk (made with soaked macadamia) will keep for 2 to 3 days in a very cold fridge.
Unsoaked macadamia milk will keep for about 5 days.

Homemade Hazelnut Extract

INGREDIENTS

  • 1 cup hazelnuts, toasted, skins removed
  • 1 split vanilla bean
  • 3/4 cup vodka, 80 proof

INSTRUCTIONS

  1. Put hazelnuts in a (mason) jar with a cover.
  2. Add vodka, vanilla seeds, and vanilla bean.
  3. Sealed closed with the cover.
  4. infuse for 3 to 4 weeks.
  5. Strain hazelnuts from extract.

Notes:  Sweeten the extract with a dash of plain simple syrup if needed.

Homemade Almond Extract

INGREDIENTS

  • 15 raw almonds, blanched
  • 2 cup of vodka, 80 proof

INSTRUCTIONS

  1. Take your 15 almonds and put them into a pot of boiling for exactly 1 min to blanch your raw almonds.
  2. Drain quickly and rinse with cold water.
  3. Lay almonds out on a paper towel to cool.
  4. The skins should look shriveled.
  5. Once come cool enough to touch you should be able to just squeeze the almonds from the skins.
  6. Discard skins.
  7. Then put them on another paper towel and allow them to finish drying.
  8. Rough chop your blanched almonds and place those in the pint jar.
  9. Pour your vodka over the chopped almonds and put on the lid securely.
  10. Now give it a shake and place it in a cool dark place.
  11. Allow your extract mixture to sit for 8 weeks for max flavor, but a minimum of 6 weeks.
  12. But be sure to give the bottle a shake every other day while it sits.
  13. Strain your finished homemade almond extract through a coffee filter or cheese cloth.
  14. Bottle it for future use.

Notes:  You can keep the entire extract in a mason jar or put into small amber bottles for gifts.  Make sure to label them so you don’t get them mixed up with your other homemade extracts.