Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
You can also get good flavor & color from the freeze-dried fruits. They make great nougats when whole, and if you grind them into a powder they make a water-free flavor concentrate.
Also, bottled flavors aren't necessarily evil, btw. I make my own extracts and liqueurs. It can often be a good way to get consistent flavor from batch to batch. (and citrus extracts are so easy to make!)
You can also get good flavor & color from the freeze-dried fruits. They make great nougats when whole, and if you grind them into a powder they make a water-free flavor concentrate.
