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Drink

Lemon Extract

A citrus flavoring made by macerating lemon peel in alcohol.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Lemon Extract

Ingredients

Directions

  1. Dissolve the lemon oil in the ethyl alcohol.

  2. Add the grated lemon peel and let it macerate for 24 hours.

  3. Filter the mixture through paper.

  4. Add enough alcohol to bring the total volume to 1,000 ml.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Lemon oil
Provides the concentrated lemon flavour and aroma that defines the extract.
Ethyl alcohol
Acts as the solvent that dissolves the lemon oil and extracts flavour from the peel.
Grated lemon peel
Releases additional aromatic oils and flavour compounds during maceration.

The step that matters

Filter the mixture through paper. Fine solids from the peel would otherwise remain suspended and cloud the extract. Paper filtration removes them so the liquid stays clear and stable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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