Mint Extract

The amount of extract you are wanting is going to determine exactly how much you are wanting to make. Below is a suggested amount that you can up or downscale to meet your needs

Try to find dried mint leaves that are whole if possible. You can certainly use fresh leaves, but working with dried is a bit easier if you’re relatively new to making extracts

For this particular extraction you will need any type of alcohol that is around 40% A.B.V or 80 proof. Anything less might not be able to extract everything from the leaves & anything more might be too much but of course use what you have or what you can easily find.

Keep in mind the overall flavor you’re wanting from this extraction & that will help you chose what type of alcohol you want to use. I prefer to use vodka that has little to no flavor.

If you are preferring to stay away from alcohol you can use glycerin as your extraction medium or menstruum. Learn about glycerites HERE

Equipment:

• Mason jar with lid

• Parchment or Wax paper if your lid is metal

• Stirring rod or chopstick

• Measuring cup

• Mortar & pestle or herb grinder, if using whole leaves

• Fine mesh strainer

• Unbleached coffee filter

• Storage jar

Ingredients:

Alcohol version:

25 g or ½ cup Mint, Mentha spp. leaves

1 cup alcohol

Alcohol free version:

½ cup Mint, Mentha spp. leaves

0.6 cup Glycerin

0.4 cup Distilled Water

1. Determine if you are using alcohol or glycerin. If you are using glycerin mix it up now by placing 60% glycerin & 40% distilled water into a mason jar. Place the lid on the jar & shake until it is well combined. Set aside until you are ready to use it

2. Using your preferred method break down the mint if you are using whole leaf

3. Place the leaves in a mason jar

4. Pour the alcohol over top

5. Give it a good stir

6. Add your lid to the jar. If you are using a metal mason jar lid put a piece of parchment under the lid. The alcohol may break down the seal of the lid allowing pieces to fall into your extraction

7. Allow your extraction to sit in a dark spot in your kitchen to infuse for 4-8 weeks being sure to shake it every day. After 4 weeks see if you like the flavor, leave longer if desired

8. When the extraction is complete strain through a coffee filter placed over a fine mesh strainer.

9. Place in your desired storage container

Notes:

• If you notice the amount of alcohol in your jar has decreased, just add more if needed. The dried herbs can rehydrate themselves with the menstruum

• This can be a pretty potent extraction, so start with small amounts & add more if needed. I once made a mint chocolate chip ice cream that resembled mouthwash as I was a little too heavy handed when I measured with my heart that day

Image of a half pint jar of mint extract with parchment paper under the lid