This recipe is based on the post “How to Making Baking Extracts” from the Denver Post.
Combine the zest from 1 lemon, 1 teaspoon sugar and ½ cup 40% alcohol vodka. Don’t use the pith (white part) of the lemon- just stick to the yellow – as the pitch is bitter. I like to use my Microplane zester to get a beautiful, fine lemon zest.
Place zest, sugar and vodka in a lidded, glass jar.
Shake the bottle once a day for at least a month, and you have homemade lemon extract. I usually aim for two to three months. The flavor will improve with age.
Strain the finished extract through cheesecloth, a coffee filter or a flour sack towel to filter and place in a dark bottle.
Store in a cool, dark location.