[Inez] Hibiscus extract

Hibiscus extract is something Elise and I made while we were living together because we were on an extract kick and we happened to have dried hibiscus (or jamaica). Hibiscus makes a wonderful tea, which is very good hot (I like it by itself) or cold (excellent with lemon and sugar). It also, as it turns out, makes a beautiful extract which is delicious in drinks or baked goods. Now I sound like a commercial, but it it really is that good.

Making an extract (or essence, if you're feeling picky) is too easy. We started this because I wanted to make vanilla extract, and then we went a little crazy. Here's how it goes:

1. Put some of the desired item (hibiscus, vanilla, cinnamon, lavendar...) in a small bottle or jar. If you're impatient, be generous, because then you'll have to wait less time for the good stuff.

2. Add alcohol. I like to use vodka because it's a blank slate, but you could use bourbon or brandy or something. It should be strong, though.

3. Mix it up, and let it sit.

You should let it sit for 1-3 months, depending on how much of an alcohol flavor you can tolerate/want. Within two weeks, your hibiscus extract will look ready.

But if you close your eyes and take a whiff, you'll still think you're smelling a bottle of straight vodka.

So let me tell you the secret about hibiscus extract -- Elise discovered this when she was making my birthday cake last year. Add one or two teaspoons of hibiscus extract to something chocolate that you're baking, like chocolate cake. You won't be able to taste the hibiscus, per se, but if it's a recipe you use a lot you will notice that it is somehow more chocolatey than usual. It's amazing.