Lemon Extract Recipe

4.17 from 55 votes

Course Condiments

Calories 2090kcal

Author Heather Dessinger, FDN-P

2 lbs organic lemons
3 cups 80 or 100-proof vodka (or food-grade glycerin - add more if needed to cover the lemon rind)

Wash and dry lemons.
Using a vegetable peeler or zester, cut thin slivers of the yellow skin in long ribbons. Make sure not to peel off the bitter white pith, just the outside will do.
Choose a jar that will be about 3/4 filled by the peels when they are placed inside, then add the peels to the jar and pour in vodka or glycerin. Add a lid and shake well.
Place the jar in a dark cabinet for 4-6 weeks. Shake every few days for the first week, then occasionally after that.
When the extract has reached the intensity you prefer, strain peels and pour extract into a clean jar. Remember that glycerin takes longer to ripen than alcohol, so it may need longer than six weeks depending on the ambient temperature of your home and how strong you want it to be.
When ready, store your extract in a dark cabinet or the fridge.