Homemade Mint Extract Recipe | Easy Fresh Mint Extract

By Rebecca St.Clair

Making homemade mint extract is an easy way to preserve that fresh, bright mint flavour for baking, desserts, drinks, and more. So, if you have a little extra fresh mint growing in your garden, don’t let it go to waste!

To make fresh mint extract at home, you only need two ingredients: fresh mint leaves and vodka. After a few weeks of steeping, you’ll have a wonderfully fragrant homemade extract ready to use in your favourite recipes.

Making your own extracts is one of those wonderfully simple old-fashioned kitchen skills that is incredibly easy and extremely rewarding. A handful of garden mint and a little patience can become a useful pantry staple or a gift to share with family and friends.

How to Make Homemade Mint Extract

1. Harvest fresh mint leaves and remove the stems.
2. Rinse the leaves gently and dry them thoroughly.
3. Bruise or crush the leaves.
4. Place the mint in a clean sealable glass jar.
5. Pour the vodka over the mint, making sure all of the leaves are submerged.

6. Seal the jar and shake gently.

7. Store in a cool, dark place for 2–4 weeks, shaking every few days.

8. Begin tasting after two weeks and continue infusing until the mint flavour is strong and fragrant.

9. Strain the mint through a fine-mesh strainer and discard.

10. Store in a cool, dark place, or in the fridge.

What Is Homemade Mint Extract?

Homemade mint extract is made by steeping fresh mint leaves in alcohol. The alcohol draws out the mint’s flavour and aroma, creating a concentrated liquid that can be used in small amounts in recipes as a flavouring, just like vanilla extract.

This homemade version is especially lovely for:

• Cookies
• Cakes
• Brownies and bars
• Icing
• Ice cream
• Chocolate fudge
• Hot chocolate
• Homemade candies
• Peppermint bark
• Mint tea
• Holiday baking

It’s also a lovely homemade food gift for anyone who enjoys baking.

Why Make Fresh Mint Extract?

It’s simple

You only need fresh mint, vodka, a jar, and a little time.

It’s a great way to use garden mint

If your mint plants are producing more leaves than you can possibly use, making extract is an easy way to preserve some of that flavour all year long.

It’s inexpensive

A bottle of homemade mint extract can be made for much less than buying the little bottles at the store.

It’s perfect for gifting

Pour the finished extract into a small glass bottle and add a pretty homemade label. It makes a thoughtful gift for bakers, gardeners, and anyone who enjoys cooking from scratch.

Ingredients for Homemade Mint Extract

You only need two main ingredients.

Fresh mint leaves

Peppermint gives you the strongest, most classic mint flavour, while spearmint produces a softer and sweeter extract.

Vodka

Use a plain, unflavoured vodka. An inexpensive neutral vodka works perfectly well.

Avoid flavoured or spiced vodka because you want the natural flavour of the mint to shine through.

How to Make Mint Extract with Fresh Mint

1. Harvest the mint

Choose fresh, healthy mint leaves without signs of mold, damage, or disease.

Remove the leaves from the stems.

2. Clean the mint

Gently rinse the mint to remove dirt or debris.

Pat the leaves thoroughly dry with a clean towel. Remove as much excess water as possible before making the extract.

3. Bruise or chop the leaves

Gently bruise the mint leaves. You don’t need to pulverize them.

Breaking the leaves helps release the fragrance and flavour. It encourages the mint flavour to infuse into the vodka.

4. Add the mint to a jar

Place the mint leaves into a clean sealable glass jar.

A pint-sized mason jar works well for this.

5. Add the vodka

Pour enough vodka over the mint to completely cover the leaves.

For a simple starting ratio, use approximately:

1 cup loosely packed fresh mint leaves + 1 cup vodka

The exact amount isn’t critical as long as the mint remains completely submerged.

6. Seal and store

Secure the lid tightly and give the jar a gentle shake.

Place it somewhere cool and dark, such as a pantry or cupboard.

Shake the jar every few days

7. Let it steep

Allow the mint to infuse for approximately 2–4 weeks.

The longer it steeps, the stronger the flavour will generally become, although fresh mint can develop a darker or more herbal flavour if left for a very long time.

Taste it after about two weeks.

If you want a stronger mint flavour, allow it to continue infusing another few days.

8. Strain the extract

When you’re happy with the flavour, strain the mint through a fine-mesh strainer. Then discard the spent mint.

Which Mint Is Best for Homemade Mint Extract?

You can make extract with several varieties of mint, and each will give you a slightly different flavour.

Peppermint

Peppermint gives the strongest, coolest mint flavour.

It’s especially good for:

• Chocolate desserts
• Brownies
• Peppermint bark
• Christmas cookies
• Frosting
• Hot chocolate

Spearmint

Spearmint has a gentler, sweeter flavour.

It’s lovely in:

• Cakes
• Fruit desserts
• Drinks
• Homemade ice cream

Chocolate Mint

Chocolate mint can be fun to experiment with if you grow it in your garden. The resulting extract can be particularly nice paired with chocolate desserts.

Keep in mind that the final flavour will still be primarily minty rather than tasting exactly like chocolate.

You could also make your extract with a few varieties of mint.

Add mint extract to chocolate cookie dough for an old-fashioned chocolate mint treat.

Can You Make Mint Extract Without Vodka?

Yes, but vodka is one of the easiest choices because it is relatively neutral and doesn’t compete with the mint flavour.

If you don’t want to use alcohol, food-grade vegetable glycerin is a great way to make alcohol-free herbal extracts.

The resulting extract will have a different flavour and texture from an alcohol-based extract, and the extraction process may take longer.

Can You Use Other Alcohol Instead of Vodka?

Yes.

A neutral spirit is ideal because it allows the mint flavour to stand out.

You can experiment with:

• White rum
• Brandy

However, keep in mind that spirits with their own strong flavours will change the final taste of the extract.

For a clean, classic homemade mint extract, plain vodka is my favourite.

How Long Does Homemade Mint Extract Take?

Fresh mint extract generally needs about 2–4 weeks of infusion time.

Start tasting it around the two-week mark.

If you want a stronger flavour, continue infusing until it reaches the strength you prefer.

Unlike vanilla extract, which is often left to mature for months, mint releases its’ flavour relatively quickly. It can start to release a more earthy flavour if left too long.

How to Store Homemade Mint Extract

Store your finished mint extract in a clean, tightly sealed glass bottle or jar.

Keep it in a cool, dark place away from direct sunlight and heat.

Because this recipe uses fresh herbs, be especially careful during preparation. The mint should be thoroughly cleaned and dried, and the leaves should remain submerged during infusion.

If you notice mold, an unusual appearance, or an off smell, discard the extract.

For the best quality, I recommend making smaller batches rather than assuming a homemade fresh-herb extract has an indefinite shelf life.

Store in the fridge for longer storage.

Tips for Making the Best Homemade Mint Extract

Use very fresh mint

Freshly harvested mint will give you the best flavour.

Dry the leaves well

Excess moisture isn’t your friend when making homemade extracts.

Don’t pack the mint too tightly

Loosely packed leaves allow the vodka to circulate around the herbs.

Keep the mint submerged

Any leaves sticking above the surface can be more prone to spoilage.

Be patient

Give the alcohol enough time to draw out the mint’s flavour.

Taste as you go

Your mint may be stronger or milder than mine, so tasting is the best way to determine when your extract is ready.

Frequently Asked Questions

How long should fresh mint sit in vodka?

Allow the mint to infuse for approximately 2–4 weeks, tasting after two weeks to determine whether the flavour is strong enough.

What kind of vodka is best for mint extract?

Plain, unflavoured vodka is the easiest choice. You don’t need an expensive brand something middle of the road is perfect. The goal is to extract the flavour of the mint rather than add flavour from the alcohol. For best extraction use a 80-proof vodka (40% alcohol by volume).

Is peppermint or spearmint better for extract?

Peppermint gives a stronger, cooler mint flavour and is especially good for baking. Spearmint produces a milder, sweeter flavour.

Can I use mint stems?

The leaves contain much of the desirable mint aroma, so I recommend using primarily the leaves.

Can I use dried mint instead of fresh mint?

Yes, but keep in mind dried mint produces a different flavour and is more concentrated. It will also be more difficult to strain out all of the leaves.

Does homemade mint extract need to be refrigerated?

A finished alcohol-based extract can generally be stored in a cool, dark place, but because this recipe uses fresh mint, homemade batches should be handled carefully and aren’t guaranteed to have the same shelf stability as commercially manufactured extracts. Refrigeration can be used as a precaution for homemade fresh-herb preparations. If you notice any off flavours, appearance, or bubbling, discard the batch.

Can I make alcohol-free mint extract?

Yes. Food-grade vegetable glycerin can be used as an alternative to alcohol, although the flavour and extraction process will be different.