Best Mint Extract Recipes

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 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.

THE PERFECT MINT JULEP

Steps:

• To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
• To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
• To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
• Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
• To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
• When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.