Mint Extract Recipes

HOMEMADE MINT EXTRACT RECIPE

Steps:

• 1. Wash your mint leaves and pat them dry with a towel or toss them in your salad spinner. 2. Cut your mint with herb scissors or place it in the jar and crush it using a muddler. 3. Place your crushed mint leaves in a clean glass jar (if they're not already in the jar!) and add alcohol. Pour enough to cover the leaves, about 1.5 cups. 4. Place in a cool, dark location for 4-6. Every week or so, or as often as you remember, shake up the jar. 5. Strain the extract through cheesecloth or a mesh strainer and bottle for storage.

HOMEMADE MINT EXTRACT

Steps:

• If you are using mint from your garden check the leaves for cocoons. Wash the mint and pat dry.
• Remove the leaves from the stem and lightly crush them to help release the oils.
• Place the leaves in a clean glass jar. Add the vodka and keep in a dark place.
• Shake occasionally. Let sit for 6 to 8 weeks. Remove the leaves and set aside for use.

HOMEMADE PEPPERMINT EXTRACT

Steps:

• Rinse mint leaves and add them to a canning jar. You may need to pack them in with a spoon to get everything to fit.
• Pour vodka over the leaves. Add the lid and ring and tighten to fingertip tight.
• Place 1 cup of water in the Instant Pot and place a wire rack inside. Add the jars.
• Put the lid on the Instant Pot, set the vent to "sealing" and press Manual>high pressure>30 minutes.
• Allow for a natural release. Carefully remove the hot jars from the Instant Pot and place on a towel to fully cool.
• Store in a cool dry place and use in a 1:1 ratio as store-bought extracts.
• Rinse mint leaves and add them to a canning jar. You may need to pack them in with a spoon to get everything to fit.m
• Pour vodka over the leaves. Put a lid on the jar and shake a few times.
• Store in a cool dark place, shaking once a day for the first few weeks. After that, shake it whenever you think of it.
• The mint extract will be ready when the liquid smells strongly of peppermint and not alcohol.

MINT JELLY

Steps:

• Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
• Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

DIY MINT EXTRACT RECIPE

Steps:

• Harvest the mint, and give it a quick rinse. Pat dry.
• Remove the leaves from the stems, and discard the stems.
• Crush and smash the leaves in your hands-this will help to release some of the oils and give the process a jump start.
• Place the leaves in a pint-sized glass jar, and fill the jar the rest of the way with vodka.
• Give it a shake and set aside in a cool, dark place.
• Allow the mixture to steep for one to two months. Take a peek every so often to see if it's strong enough for you.
• Strain the leaves, and bottle the finished extract in cute little jars.

HOMEMADE MINT EXTRACT

Steps:

• Pick your mint leaves in the morning when they have the highest concentration of oils in leaves. Rinse and pat dry.Discard any burnt or damaged-looking leaves. Strip the leaves from the stem. Roll the leaves up between your fingers so they're good and bruised. Or you can roughly chop them.Put leaves inside of your glass jar. Fill jar with vodka so mint leaves are submerged in the alcohol. Place lid on jar and give it a good shake.Place jar in a cupboard or out of direct light, but somewhere you'll remember to shake it every few days. Let mint leaves steep for at least 6 weeks. You can allow it to steep longer for a stronger flavored extract.When mint extract has reached its desired strength, strain liquid through a sieve into a glass container.

MINT ICE CREAM

Steps:

• Special Equipment: Mix It In Soft-Serve Ice Cream Maker
• Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.