MINT EXTRACT
Ingredients
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup fresh mint leaves or 1/4 cup dried
1 to 2 tablespoons honey
Directions
Put in a dark cool place. I used the shelf in the snack cupboard. Shake the jar every day to help the mint seep into the liquid. Check the strength at two weeks. You can keep it seeping up to six weeks.
When you’re ready, take a canning funnel and a coffee filter. Place it over a clean Mason jar and pour mint leaves and extract through the filter. Hold filter in place or tape it before hand. Squeeze leaves to get the last of the extract from them.
If you’d like to make the extract a bit sweeter, you can put jar--without lid and band--in the microwave and add 1 tablespoon honey. Heat then stir until completely dissolved. If you don’t like the microwave, the stove top and a pot work fine, too. Use in all your baked goods as you would vanilla.
Source: http://melissaknorris.com/pioneer-homemade-christmas-day-2-how-to-make-non-alcohol-mint-extract/
Note: If you're wondering why I posted this recipe of all things, it's because regular mint extract is made with alcohol, so I found this non-alcoholic version useful.
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My Recipe List (Book #1)
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