Homemade orange extract adds a bright citrus flavor to cakes, cookies, frosting, hot chocolate, tea, cocktails, and sparkling water. Thin strips of orange zest contain aromatic oils that slowly infuse into vodka, creating a concentrated flavor without the bulk of fresh peel. Avoid as much white pith as possible because it can make the extract bitter. Allowing the washed peel to dry before extraction reduces unnecessary surface moisture. After several weeks, strain the liquid through a coffee filter and transfer it to a clean food safe dropper bottle. This extract is intended for culinary use and must remain separate from essential oils and cosmetic preparations.

Yield

Approximately 3 to 3½ ounces

Ingredients

• Finely peeled zest from 2 thoroughly washed oranges
• Approximately ⅓ cup 80 proof vodka, or enough to cover the peel

Directions

1. Sanitize a food safe 4 ounce glass dropper bottle and allow it to dry.
2. Wash and thoroughly dry the oranges.
3. Remove the outer orange zest in thin strips.
4. Avoid cutting deeply into the bitter white pith.
5. Let the zest air dry for several hours.
6. Place the zest in the prepared bottle.
7. Add enough vodka to cover it completely.
8. Leave enough headspace for the dropper.
9. Close the bottle and shake.
10. Label it with the ingredients and preparation date.
11. Store in a cool, dark cabinet for four to six weeks.
12. Shake the bottle several times each week.
13. Strain the extract through a clean coffee filter.
14. Transfer it to a clean, sanitized food safe dropper bottle.
15. Use within one year for the best flavor.

Tips and variations

• Use mandarins or tangerines for a sweeter citrus flavor.
• Combine orange and lemon zest for a mixed citrus extract.
• Add one small piece of dried culinary ginger for a spiced variation.
• Use a few drops in sparkling water or cocktails.
• Add up to 1 teaspoon to frosting, cake batter, or cookie dough.
• Never substitute orange essential oil unless it is specifically labeled and professionally documented for culinary use.

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