I'm looking to start making my own extracts. I've done the basic vanilla, coconut, mint, citrus peel, etc. My question is-- can i use fresh fruit to make an effective extract? I've done some research on it, but I get such different accounts of it as to puzzle me exceedingly. Also, if anyone wants to give a technical clarification between an extract and a liqueur, I would appreciate it. Particularly, I'm looking to make mango, pomegranate, blackberry, and raspberry extract. I don't want the mango to go bitter; that has been a frequent problem.
I'm also doing kiwi concentrate with a puree and simple syrup combination; any opinions about the most ideal way to preserve the concentrate (without it going brown or losing flavor) would be helpful.