![]() ![]() ![]() You're basically making concentrated, flavored mint tea… but it isn't really an extract. Even if concentrated, the flavor compounds in extracts are typically somewhat volatile (which is why you add them near the end of cooking). The boiling water method you mentioned above wont achieve the same results. For all that effort, it's better just to crush a few leaves directly into a drink with whatever ingredients will make it a proper cocktail. Extracts are typically too concentrated to drink straight. They're essentially dissolved in the alcohol (unlike water + oil) and the alcohol will not freeze. There's a limit though as the alcohol become saturated, you'll get diminishing returns by adding more leaves.įreezing the extract will not congeal the oils for further separation. ![]() If you want something stronger, you can add fresh leaves to your strained extract and continue the process. You can sample the extract along the way until you get something to your liking. The longer you let the leaves steep, the stronger the extract will become until all the oils are essentially spent. After a few days, they'll start to bog down with alcohol and sink. The mint leaves will tend to float to the top, but give it a chance. Add about twice the alcohol (by volume) as you had leaves. Transfer the leaves to a glass container with a tight-fitting lid. To make an extract, tear up or coarsely chop and bruise washed mint leaves into a measuring cup (you'll end up with about twice the volume of extract as you have leaves). Make sure you use +80 proof because it also acts as a preservative. Alcohol (typically bourbon or vodka) will do the trick. Store in the refrigerator in an airtight container separate the layers with parchment paper or wax paper for up to one month.Alcohol is used for extracts because the flavor compounds (plant oils) you are trying to extract do not easily dissolve in water. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm, at least 60 minutes. Let any excess chocolate drip back into the bowl and then place the patties back on the foil. You can use 2 forks or a chocolate dipping fork. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. Return the bowl to the pan of simmering water and reheat the chocolate to 88 to 92 degrees F. Insert a thermometer into the chocolate and cool to 80 degrees F. Once the chocolate has melted, remove the bowl from the pan and whisk the chocolate and the butter until smooth. In a heatproof bowl placed over a saucepan of simmering water, melt the chocolate and the butter. Cover and place in the refrigerator until the patties are firm at least one hour and up to overnight. Using a cookie cutter cut mints to 1 ½ inch diameter. Remove from the freezer and roll out about 1/4 inch thick. Roll the peppermint mixture into a flat disk and place on the prepared baking sheet. Increase the speed to medium-high and beat until very creamy, about 2-3 minutes. Combine the sugar, agave, water, butter, peppermint extract and vanilla in the bowl of a standing mixer and using the paddle attachment, beat on low speed. Line a baking sheet with parchment or wax paper and lightly dust with confectioners’ sugar. ![]()
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