How To Make Lemon Extract

Heather Dessinger

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How To Make Lemon Extract With Lemon Peel And Vodka

I’m always tempted to write “Liquid Sunshine” on my homemade lemon extract labels,  because that’s exactly what it reminds me of. The bright flavor is perfect for making poppyseed muffins or lemon bread with vanilla glaze, and it’s ridiculously easy to make.

Just combine two ingredients with a little time and voila! Sunshine in a bottle that’s perfect for baking and making homemade limoncello.

It also makes a beautiful gift for people who love food, either on its own or paired with homemade vanilla extract. So when life gives you lemons, don’t forget to put the rinds to good use.

Tips for Making Homemade Lemon Extract

  • Before you squeeze that lemon in your water, use a lemon zester to remove the precious rind from the outside. It’s much harder to remove once the lemon has been squeezed. Also, just remove the yellow part, not the bitter white pith underneath.
  • If you’re only using a lemon or two at a time, place the zest in a bag/container in the freezer and continue adding to it until you have enough to fill a small (or large) jar.

Savings Analysis

My favorite store-bought lemon extract costs an average of $3.76 per ounce, which is much more expensive than the recipe in this post. Here’s a cost breakdown:

  • Spirits – I used vodka for this batch. My cost was $0.49/ounce
  • Organic lemon peels – Free because I was already using the lemons.

Total store bought cost – About $45.12 for 12 ounces
Total homemade cost – About $5.88 for 12 ounces

A Note On Ingredients

Vodka, which is often used to make lemon extract, is sometimes made from genetically modified corn and/or enzymes derived from genetically modified organisms. Manufacturers say that none of the genetic material makes it through the distilling process to the final product, but to my knowledge that has not been independently verified.

Organic options are hard to find, but there are certain sources that are still likely to be GMO-free. Absolut says they’re non-GMO. Absolut is made from wheat, but the company says that the final product does not contain gluten. Potato-based vodkas are naturally gluten-free and non-GMO.

Want to make an alcohol-free extract?

Though alcohol-based extracts are most common, substituting food-grade glycerin is an option for people who don’t consume any alcohol. Glycerin-based extracts take longer to infuse than alcohol-based ones, but they also have a unique sweetness that some people like.

How To Make Lemon Extract
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4.16 from 52 votes

Lemon Extract Recipe

Course Condiments
Calories 1926kcal
Author Heather Dessinger

Ingredients

  • 2 lbs organic lemons
  • 3 cups 80 or 100-proof vodka (or food-grade glycerin – add more if needed to cover the lemon rind)

Instructions

  • Wash and dry lemons.
  • Using a vegetable peeler or zester, cut thin slivers of the yellow skin in long ribbons. Make sure not to peel off the bitter white pith, just the outside will do.
  • Choose a jar that will be about 3/4 filled by the peels when they are placed inside, then add the peels to the jar and pour in vodka or glycerin. Add a lid and shake well.
  • Place the jar in a dark cabinet for 4-6 weeks. Shake every few days for the first week, then occasionally after that.
  • When the extract has reached the intensity you prefer, strain peels and pour extract into a clean jar. Remember that glycerin takes longer to ripen than alcohol, so it may need longer than six weeks depending on the ambient temperature of your home and how strong you want it to be. 
    When ready, store your extract in a dark cabinet or the fridge.

Nutrition

Calories: 1926kcal | Carbohydrates: 85g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 1252mg | Fiber: 25g | Sugar: 23g | Vitamin A: 200IU | Vitamin C: 480.8mg | Calcium: 236mg | Iron: 5.4mg

Here are some more recipes that incorporate leftover lemon peels. What’s your favorite way to use them?

When life gives you lemons, squeeze every last drop of goodness out of them! This recipe takes FIVE minutes of hands-on time and it will save you 75% over store bought brands.

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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113 thoughts on “How To Make Lemon Extract”

  1. What is the percentage of the alcohol that remains? How much would you use in a recipe to flavor something? Will it taste of vodka or is it covered by the lemon? I would love to do this but don’t want to make sth for people who don’t drink only to find out it tastes of vodka 😉

    Reply
  2. With vanilla extract, you can just leave the shriveled vanilla pods and keep topping it off with vodka. I wonder if you could do that with the lemon peels. 🙂

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    • Can you do this with limes? I have a lime tree. When I pick a lime and squeeze it, it gets a film of oil on it. This goes away or dries up after about 15 minutes.

      Reply
  3. I’m living in a country that doesn’t grow lemons, so I’m pretty sure the ones we have in supermarkets have been sprayed with who-knows-what-chemicals. Normally I peel the lemons I use and that makes me feel a bit more secure, as I imagine that those chemicals don’t penetrate such thick skin. How much do you think I need to clean or what should I use to clean the lemon skins to make sure I don’t ingest those chemicals later on?

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  4. You can fill up you sink with lukewarm water and a cup of white vinegar and then leave your fruits and vegs in the there for a few mins to clean them

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  5. I have made vanilla and lemon extracts and made enough for Christmas gifts. This year I want to make almond extract……………………anyone????? I need to start soon!!!!

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  6. I was just wondering……what if you honestly can’t stand vodka? Could you use rum instead, like you can for the mint and vanilla extracts?

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  7. I like the flavor of Ketel One vodka, so I researched it a little ( I did not ask the company). It’s made with wheat, but apparently gluten is mostly removed during the distilling process (http://www.gluten-free-for-life.com/ketel-one.html), although some people apparently do react to it (http://www.gfreefoodie.com/the-great-gluten-free-vodka-debate-the-answers-please/). Anyway, the latest information I could find is that there isn’t GMO wheat out commercially in the world, so wheat based liquors should be GMO-free 🙂 I’ll probably try Ciroc too, because it’s made with grapes, so I think we would be safe on both fronts, because I don’t think GMO graphs are available, yet, either.

    Reply
    • 4 stars
      Maybe not GMO grapes, but grapes are one of the most heavily pest-infested crops, therefore take a lot of pesticides and almost cannot be grown organically in this day in age. Personally, I’ve seen evidence that some organic alternative pesticides can be just as dangerous or more dangerous than conventional “chemicals” mainly because they are more bioaccumulative. I honestly don’t know how to trust anything but local, homegrown by someone you know, but it’s a luxury. All things in moderation??

      Reply
  8. Just FYI for all you wheat and gluten free people…..we buy luksusowa vodka. It’s made from potatoes. We use it for all our homemade extracts.

    Reply
    • Keri, is the Luksusowa vodka good as far as using it for drinks? Vodka is about the only liquor I can drink anymore without getting a headache. But I have realized there is a difference in quality and taste between the brands.

      Reply
    • The alcohol has to have time to EXTRACT all the oils from the lemons. In turn becoming your lemon extract.. you have to wait … I have heard a warm dark shelf is fastest..

      Reply
  9. I thank you for your extract recipes! Plan on trying the lemon and mint. Could you tell me the shelf life of these extracts. They would make good Christmas gifts, but how far in advance could you make? Thanks!

    Reply
    • If you use a high proof alcohol like ever clear, it should have an indefinite shelf life. Also, the higher the proof, the faster it extract the oils!

      Reply
  10. Does anyone know how much extract you get? After waiting 6 weeks or so do you get 1 cup of extract or does it reduce during that period? Thank you.

    Reply
  11. re: potato>>>> if it’s potato spirits then it’s schnapps, not vodka. [not that it makes much difference- I use brandy, myself – it’s somewhat ‘smoother.’

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  12. Can’t it be made without the vodka by just using water? I saw a recipe for homemade vanilla just using water. Haven’t tried it yet but I do have the vanilla beans. Now all I need to do is find the recipe again. HA! HA!

    Reply
    • You could use glycerin instead of vodka, but not water for two reasons. First, it’s not very good at extracting the flavor. Second, it would have a very, very short shelf life.

      Reply
  13. I make a lot of tinctures and I’ve been trying to find non-GMO vodka. I was excited to see your links, unfortunately they do not work. Could you post the names of the sites?

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  14. Well the lemons weren’t free if you paid for them, so that’s mildly deceptive. Even if you were using them anyway. Did you pay for them? Anyway, thanks for the recipe.

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  15. hi, is there anything I can use instead of alcohol (my religion forbids consumption of ANY alcohol), also these extracts can they be used in DIY saops, lipbalms , lotions etc… ?

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  16. Please I need lemon extract to use for flavour in body. Cream can I use coconut oil or olive oil for the extraction instead of vodka or rum?

    Reply
  17. 5 stars
    We use water based flavors from Bickford Flavors for years now, but no Meyer lemon flavors. I’d like to make my own Meyer lemon flavoring. How can I do this with water based, rather than alcohol/vodka based?

    Reply
    • If you want water based, you can dehydrate the lemon peels, then use them like tea. You may have to simmer, rather than steep, to get the full flavor. Just make enough for what you need, and store the rest. Takes up less room, also.

      Reply
  18. 5 stars
    Thank you for the recipe!! Excited to try it. If you are looking for an organic vodka brand I use Prairie Organic Vodka for my vanilla extract, and it always delicious!

    Reply
    • Thanks so much for sharing!
      I did it long ago with vanilla pods and it’s lasting forever! Will be the same with lemon peel? For how long it will be good? Thanks again!

      Reply
  19. I have a lemon tree and want to make lemon extract. is just scrubbing and washing the lemons in warm water good enough to clean them? I scrub the hell out of them with a vegetable brush and rinse then zest and squeeze.

    Reply
      • I believe you make this statement in this article- “Potato-based vodkas are naturally gluten-free and non-GMO.”
        I think this is not what you meant to say because when you look it up, there actually are many potatoes out there that are NOT non-GMO. But whether they are all gluten free, yes I’m pretty sure that’s true.😳

        Reply
  20. By the time you buy the lemonds, Vodka, and whatever else you need
    Why not go buy the pure from the store. it would not be so expensive.
    just saying.

    Reply
    • Great question. I don’t buy lemons to make extract, I use the peels I have leftover from lemons I used in other recipes. So for me this is a way to use something I might otherwise throw away or compost. And I keep vodka on hand because it’s useful for all kinds of things – making this extract, vanilla extract, herbal preparation, etc. When I’ve calculated the cost per ounce vs store-bought, my homemade versions are always more affordable.

      Reply
  21. i drink a lot of ‘tea’ made with Lemon Juice, Apple Cider Vinegar, & Hot Water w/ a little Stevia Vanilla Creme. Sometimes add powder Collagen or whatever else. So I have lots of lemon peels. I juice them (got one for about $20 at walmart) then I freeze the lemon juice in jam-size jars – ready for me to defrost in the frig & use.
    ** I have never made Lemon Extract – but now I know what I can use those lemon peels for. – I also clean them with ACV/water even though I usually try to get Organic. But when I get just ‘regular’ lemons, I let them soak longer than if organic. {of course, the peels can also be used to keep ants & other ‘bugs’ out of the house)
    —- So I said all that because I will not be spending money just to get lemon peels —-
    If there is anyone who does not use lemon juice that much – just do what I do – juice the lemons & freeze in small canning jars – they keep for awhile.

    Reply
    • When I zest my lemons I then squeeze. I freeze the juice in ice cube tray and pop a half of one in my 24 oz. water bottle.

      Reply
  22. I had the peels in the freezer as I was collecting them. I added the vodka and placed back in the fridge. Would it be bad to now move it to a closet? I didn’t have the directions when I did this.

    Reply
  23. I make preserved lemons using the whole lemon then after weeks of that i strip the rinds of the pulp wash out the salt. Then grind the rest of the rind in my ninja white pith and all and put it in a bottle with vodka. Always have some lemon in one stage or the next

    Reply
    • Me too I do not drink alcohol & don’t cook with it either. **** And I do continue to use Apple Cider Vinegar to Clean ALL my produce – longer if not Organic – And I do my best to Not purchase any produce that I think ‘might’ by GMO. **** – If a product is known to have a lot of GMO – I only buy Organic (like potatoes, even if ‘some’ are not gmo)

      Reply
  24. I grow my own organic Meyer lemons and use the entire lemon, rind and all, in my mayonnaise. It is the best mayo I have ever tasted, and when I give it to friends they think so, too. The white inner rind has great nutritional value.

    Reply
      • I just cut up a whole Meyer lemon remove seeds, blend up inprocessor, then add 1/2 tsp salt, two egg centers, saving whites for cakes, and 1/2 tsp mustard. Then with processor running I slowly drizzle in 2 cups of avocado oil till well blended. That’s it! Test for salt. Add to taste.

        This healthful, full of vitamin C, good oil, and multiple minerals and vitamins. Must keep cold in fridge. Great on sandwiches, in chicken and tuna salads, on broiled salmon with grated Jarlsberg cheese mixed in, in potato salad, in devilled eggs, etc. Anne E.

        Reply
  25. I made limoncello for the first and (so far) only time last year using Meyer Lemons from a generous friend’s tree, Everclear and ordinary granulated sugar. It is DELICIOUS!! I keep it in the freezer, where it stays syrupy and very cold. Next time I make it I’ll make a little more to use for extract; that never occurred to me. Tip-wise, I treated the Meyer Lemons just as you did standard lemons.

    Reply
  26. I made lemon extract with lemons and vodka in 2020. I finally bottled it two nights ago. As I was bottling I noticed some bubbling and a hint of fermentation smell. Is this normal? Did I leave it too long (kinda forget about it but kinda more lazy with a dose of wanting it to be ready with a long developing double fold vanilla extract). I feel like I should toss it but am I missing something and it’s actually ok?

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  27. I made the lemon extract, fantastic recipe, and I love make my own extract, I found using a potato peeler or using this for vegetables peeler, I use it down peeling holding my thumb on top off lemon 🍋, very easy and no white rim

    Reply
  28. Have you ever done anything with the peels AFTER the extract is done? Could I candy them in a sugar syrup? Or dry them and use in recipes that call for zest?

    Reply
    • Hi Wesley, it’s challenging to know exactly what caused the cloudiness without actually seeing everything in process, but I don’t think you did anything wrong. My guess is that if some of the pith was still on the rind it may have dissolved and caused cloudiness, or it could be that the lemon rind had a wax coating that was not fully removed before starting your batch. If it was the pith it might have a slightly bitter flavor. It could also just be a little of the rind that dissolved, which is completely fine.

      Reply
  29. 5 stars
    This looks lovely, although I would probably cut the whole recipe down to make only half a cup at most of extract… Even some to go as a gift! For years, I’ve zested organic lemons, and thrown them in almost every recipe from meats to pasta and rice and veggies and desserts! They are amazing everywhere! I would be challenged just to be able to keep frozen enough for a small amount of extract without using them up!

    Reply