Making extracts for baking is super easy. Basically you are making an infusion of something by soaking it in alcohol. Vodka is often the alcohol of choice because it has a clean, balanced taste that picks up the flavor of what you want to infuse.
I’m lucky to live in a small town that has a good focus on agriculture. Even though I live in the middle of the desert, Moapa Valley has been a farming community from way back when. It’s really too bad that I personally struggle to grow things. 
However, I’m also very lucky to have friends with the magic green thumb who are willing to share the bounties of their gardens. Case in point – Mint.
My friend Evonne brings me fresh herbs all throughout the summer. She knows my favorite is basil (I so love fresh pesto during the summer!), but she often brings me mint, too. Most often that ends up in limeade, but limes were scarce (and we were getting limeade-ed out) at one point over the summer, so I made extract instead.
What can you do with mint extract? Funny you should ask…
- Ice cream
- Cookies
- Cheesecake
- Tea
- Cocktails
- Marinades
- Salad Dressings
- 1 large bunch of mint
- Vodka
- Wash mint leaves very well.
- Crush in the bottom of a glass canning jar.
- Cover with vodka.
- Let steep in a dark cupboard for several months.
- Strain solids out.
- Store in a glass container.
