Citrus Extract

We made vanilla extract recently, and since we had the ingredients and tools out, we decided to make some lemon and lime extract, too. I use lemon extract fairly often in baked goods, and while I've never used lime extract before, I'm sure I'll find ways to use it now that I have some.

The process is the same as for vanilla, more or less. You'll want to use a neutral alcohol, like vodka or Everclear. I've read that a higher proof alcohol (like around 150 proof) can be used for citrus extracts, but because we had an 80 proof Everclear blend already made, we used that. I also wasn't 100% confident that I'd avoided peeling off the bitter white pith along with the citrus rinds, and I had read in a few places that a higher proof solvent could leach bitterness from the pith. To be on the safe side, we used 80 proof. If you're more confident in your peeling skills, you might want to try using a higher proof to dissolve more of the citrus oils.

Supplies

Bottles (ideally ones like those pictured above, see my post on vanilla extract for more on bottles)

Alcohol (diluted, if necessary, as explained here)

Labels (not strictly necessary, but handy - they don't need to be fancy, you can just tape on pieces of paper)

Limes and/or lemons (or oranges), depending on what type of extract(s) you want to make - two per 4oz bottle

Tools

Vegetable peeler or sharp paring knife
Clean cutting board
Glass measuring cup
Funnel or syringe (for adding alcohol to bottles - optional if you have a steady hand and enough patience to pour it in from the glass measuring cup)

Process

Carefully peel your fruits, avoiding the bitter white layer just under the skin.

Try to keep the pieces large-ish if you're the kind of person (like me) who prefers not to filter their finished extract (that way the pieces will more or less stay in the bottle when you measure out the extract later on). If you plan to filter the extract, you can cut small pieces, or even try using a microplane grater (though keep in mind that getting citrus zest into the bottle may be a bit of a pain).

Now place the bits of peel into your container(s). You may have to use a narrow object of some sort (I used the vegetable peeler) to force the larger pieces in.

Dilute your alcohol, if necessary, and fill each container to a little below the neck.

Label, and store in a cool, dark location, shaking once a day for the first month (the extract will be fine if you forget to shake it every single day).

Done!