Lemon Extract
Ingredients
Directions
Dissolve the oil of lemon in 900 cc of deodorized alcohol.
Add the grated lemon peel and macerate for 24 hours.
Filter through paper and add enough deodorized alcohol to make the total volume 1000 cc.
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
- Oil of lemon
- Provides the concentrated lemon aroma and flavor that defines the extract.
- Freshly grated lemon peel
- Releases additional aromatic oils into the alcohol during maceration, deepening the lemon flavor.
- Deodorized alcohol
- Acts as the solvent that dissolves the oil of lemon and extracts flavor from the peel.
The step that matters
Filter through paper and add enough deodorized alcohol to make the total volume 1000 cc.. Filtering removes peel particles and suspended solids so the extract stays clear, and topping up to the full volume restores the intended strength after the liquid is lost to the peel and filter paper.
“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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