Blueberry Extract for Baking
Add a punch of blueberry flavor to your next pie, ice cream, or batch of scones with this homemade blueberry extract for baking! It could not be easier & costs much less than the stuff from the store!
Equipment
- 1 mason jar
- 1 Small strainer
- 1 Amber glass bottle
Ingredients
- 1/2 cup dried blueberries or 3/4 cup fresh or frozen
- 1 cup vodka (100-proof) Everclear or 180-proof alcohol for fresh or frozen berries
Instructions
- Add your berries to a mason jar. Feel free to crush the berries with the butt of a wooden spoon.
- Cover with alcohol.
- Shake daily and store in a cool, dry place for 4-5 weeks.
- When the extract has a strong aroma of fresh blueberries, strain out the berries and store the extract in your final storage jar. For an even stronger extract, restart the process by adding more berries to the strained extract. Let it cure for another 4-5 weeks before straining out the berries and bottling the extract for storage. (I prefer to use amber glass bottles.)
Notes
The approximate yield for this recipe is 8 fluid ounces or one cup of extract. The nutritional facts are based on a 1 teaspoon serving.
NOTE: For a safe infusion, it's best to use dried berries and a high-proof vodka (I use a 100-proof vodka, which has 50% alcohol).
If you want to use fresh berries, be sure to use Everclear or something with a similarly high alcohol content (90% alcohol). Frozen berries should be thawed first to weep off any excess moisture and be stored in Everclear like fresh berries.
Freeze-dried blueberries can be used interchangeably with dehydrated blueberries in this recipe.
Nutrition
Serving: 1tsp | Calories: 13kcal | Carbohydrates: 0.3g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 0.1mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 0.1mg | Iron: 0.01mg
Servings: 48 servings
Calories: 13kcal