15 Flavor Extract Recipes + Free Printable Labels (2024)

FAQs

How do you make concentrated flavor extracts? ›

To make your non-alcoholic extracts, just substitute the alcohol called for in any extract recipe with three parts food-grade liquid glycerin and one part water. Stir the two ingredients together until well combined. Then, proceed with the recipe as usual.

Mango extract is made by first drying the seeds and/or fruit. The result is then powdered. Ethanol is added, and the mix is then separated or evaporated, leaving the extract behind.

Tinctures soak herbs in a solvent to draw out active ingredients, while fluid extracts follow a similar process but use a much higher herb-to-solvent ratio. The result? A potent fluid extract that packs a punch!

Concentrates is a broad term referring to all products that have been extracted from the plant. Although extracts and concentrates are often used interchangeably, some people define extracts as products manufactured using solvents, but not those pulled from the plant with non-solvent methods.

Flavoring oils and extracts can be easily substituted for one another in most recipes. Since flavoring oils are so much more concentrated, you only need a few drops in place of a teaspoon of extract. One other thing to note is that flavoring oils are usually less shelf-stable than extracts.

You can make extracts out of anything (toasted hazelnuts, lemon peels, blackberries, vanilla pods) all you need to do is add vodka to a jar and add your solute in - that's it. There's no real recipe or standardization - just jar, solute, vodka. Leave it be for a couple weeks then give it a smell.

Use either. 80 proof Alcohol: Vanilla extract is most commonly made from vodka, but you can use bourbon, brandy, or rum instead. I usually use vodka, but the one bottle of bourbon vanilla I made 7 months ago is DIVINE. No need to splurge on expensive alcohol.

Are extracts better with or without alcohol? ›

For the herbs where glycerin is an effective extractive medium, the advantage is an alcohol-free extract. Alcohol-free glycerites are particularly suited to kids and to adults with alcohol sensitivity, including recovering alcoholics.

How are natural flavors created? Natural flavors are developed by isolating specific chemical ingredients from natural sources, such as an essential oil from a specific fruit. A flavorist will then use chemical ingredients from a single or many natural sources to develop the flavor profile for a specific product.

Place strawberries in quart size mason jar. Fill mason jar with Everclear making sure that strawberries are submerged. Allow strawberries to extract for 2 to 3 months depending on your preference of flavor. If you want a stronger flavor you can add another 4oz of fresh strawberries and wait another month or two.

The preparation method comprises the following steps: putting cleaned blackberries in a pulp refiner, adding an ethanol solution of which the weight is 5-10 times of that of the blackberries, and performing hom*ogenization and extraction; putting the filtrate obtained after hom*ogenization and extraction in an ultrasonic ...

The traditional way of concentrating flavors relies on heating the liquid to its boiling point. To get the job done in any reasonable length of time, you must raise the temperature of the solvent to very near its boiling point.

The process of creating flavor extracts involves using a liquid base to pull the flavorful oils from herbs, spices, nuts or fruit. It's not unlike brewing a cup of coffee, where hot water is run through ground beans to produce a liquid extract.

This refers to the strength or potency of the extract. If an extract is 10:1, it means 10g of the raw material is concentrated into 1g of powdered extract. For example: For a 10:1 extract, 20mg in a capsule is the equivalent of 200mg raw material.

The concentrate is a lot stronger than the extract, so please use it very sparingly. Otherwise you are going to get a strong vanilla flavor.