Published on May 21st, 2012 | by Julie Finn20
How-to: Make Homemade Mint Extract
Is your garden overrun with mint?
Yeah, mine, too.
Fortunately, there is a good use for every single sprig of that generous bounty of mint. For instance, if you’ve ever purchased mint extract for cooking or as an ingredient in your homemade bath and beauty supplies, then you know that mint extract is pricey, and organic mint extract is pricier.
Read on to see this easy, nearly effortless way to make as much of your own mint extract as you could ever want:
First, harvest enough mint leaves to fill your airtight container of choice when loosely packed. While you could sort between your mint varieties, I usually use the “mutt” approach and take them all–my mint extract includes peppermint, chocolate mint, and a little spearmint. While I’m picking through the leaves and rinsing them, I like to sanitize my container, either in a boiling water bath or in the dishwasher–although I’ve never heard of someone becoming ill from consuming or using mint extract, I always sanitize food-bearing containers, and it’s especially important to me to do so if what I’m preparing will be stored at room temperature, as this mint extract will be.
As you fill you container with mint, take care to bruise each leaf, by squeezing it or crumpling it or rubbing it between your fingers. This “muddling” will allow the oils in the mint to better leach into the vodka (did I mention that there will be vodka?!?). To save time, you may coarsely chop the leaves instead, but not too thinly, because you don’t want them to be difficult to sieve out of the vodka(!) later.
You don’t want to overpack your container for two reasons: 1) If the vodka can’t easily reach all of the leaves, then they can’t contribute their oils, and 2) if the container is too full of leaves, then they may uncrumple over time and sit higher in the container than the level of vodka. Leaves exposed to air at room temperature will spoil, ruining your entire mixture.