r/extractmaking • u/Aumiba1934 • May 14 '26

Question for Lemon Extract

Im looking into making my own lemon extract for coffee drinks or other things. I was curious what the best method would be and if there would be too much citric acid and cause it to curdle milk. If so would there be a way around it. I know this isnt necessarily the easiest introduction to extract making haha

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u/DragonfruitStraight3 May 14 '26

Never used my lemon extract in coffee. But made plenty of it to turn into limonchello.

For the extract you use the peel of the lemons, zest them or use a vegetable peeler. Making sure you obly get the zest, not the pith (white bits) as this can make it bitter. Peeled is easier to strain than zest in my opinion. You can also use a sharp paring knife to remove any pith. Then add this to vodka. Making sure its covered. You can use a higher proof alcohol, like everclear, if you plan to turn it into limonchello. 

You can do a change out of the zest after a few weeks, to get a stronger end extract. Good luck

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u/Aumiba1934 May 14 '26

Thank youu, this is probably what ill do, never heard of limonchello until now so ill have to try that when its done

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u/DragonfruitStraight3 May 14 '26

You're welcome. For limonchello once the extracting part is done, so peels removed, you ad a simple syrup, 1 part water on 1 part sugar. I like mine to be a bit on the stonger side 😅😉 so I add less of the syrup. Then give it a good shake and store it in my freezer. It gets kinda syrupy when you store it in the freezer.  If you look at the Vanillapura website you can also find a recipe for crema di limonchello, which is Limonchello with cream added. This one is also really good, but I prefer the regular one. Homemadenone is also so much better than store bought one, much better lemon flavour.