Diy 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

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 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.

HOMEMADE MINTS

Steps:

• In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.