Infusion of native ingredients

The only difference is proportions. You’ll use a lot of flavoring for a little liquid, and steep them for far longer, to create an extremely concentrated flavor. This will create extracts you can use to flavour drinks, breads, cakes and all sorts of goodies.

Spirits are key in creating flavour extracts. The alcohol acts as a preservative for the flavoring and allows it to keep for long periods. Typically, vodka is the spirit of choice for making your own flavoring extracts. Why? It’s got little flavour on its own and absorbs other flavors well. It simultaneously wicks out the flavour and acts as a preservative, making the extracts something that will keep well for long periods. Alternatively, you can use glycerin to make non-alcoholic cordials with a similar intensity.

In general, you can make the extract as strong or as subtle as you like. To offer some guidance, here are some suggested ratios but bear in mind that these are suggestions, not rules. As you make the extracts, feel free to improvise at any point to tailor them to your taste. You will need a cream siphon and 2 gas chargers for each infusion.