Making licorice root syrup or extract
I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should probably go for cooking licorice root into some sort of extract or syrup and add black food coloring to the ice cream.
What would be the optimal way (traditional?) to extract flavor from a licorice root? Cut into thin strips and cook with a little water and sugar? Macerate in alcohol for a few weeks?
Or is the root not good for candy at all? Should I use anise seeds instead, for example?
Best Answer
Licorice root can be simply simmered in water to make a basic licorice extract, but it's quite weak, and not very "zesty"
Modern commercial licorice root extraction uses ethanol under pressure and heat, and a form of ultrasonic "distillation". None of this is very likely in the home kitchen :-(
You could try using a water and ethanol solution (say basic vodka), in a closed pot, and simmer below the boiling point of ethanol 78°C (172°F). Do this outside and wear protective face wear in case of a flash fire
Here is an old patent which may provide more clues http://www.google.com/patents/US3131175
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How do you make licorice root extract?
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Processing the liquorice root It is there that they are cut, stripped into long frayed pieces, and made into pulp with water. After filtering, the pulp is thickened into an extract. This extract is poured into containers and dried again. The product that is created is called block liquorice.What is Licorice Root and What Are Its Benefits? – Dr. Berg
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Answer 2
I made a wonderful "licorice" syrup while doing experiments in making my own wheat free licorice. Not exactly precise instructions, but it worked for me.
Licorice root (preferably peeled. It is a labour of love but does give a tastier result) smashed or chopped (grinding isn't so good for a syrup as its much harder to strain out the bits) Star anise,a little or a lot, to taste
Throw in pot, cover with water, then simmer for a while (I left mine for ages but there is probably no need for any more than an hour or so).
After straining I added enough sugar for about a 1/4 syrup i.e. 250g/L boiled up again and then put in jars while still v hot.
I used it for biscuits (cookies) but I reckon it would work well in ice cream or anything else. Kept well for ages but i'd only use an open jar for a couple of months.
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