Lavender Extract is simple to make and adds a delicate floral note to everything from milk teas to scones. Ideal for baking, this homemade extract uses just two ingredients and brings authentic lavender flavor to cakes and cookies.
If you enjoy making extracts at home, try other flavors like Earl Grey for a different twist in baked goods and beverages.
đȘ»Why make this Extract
Lavender extract is versatile and can be used in many recipes, including:
- Ice creams
- Cookies
- Lattes
- Syrups â for example, blueberry-lavender syrup is lovely for summer lemonades
- Cakes and frostings
It also makes a charming, inexpensive gift. Bottle it in an airtight container, add a sprig of dried lavender, and tie a ribbon for a thoughtful present.
đ«Ingredients
Making lavender extract is straightforward: you need a neutral-flavored spirit (or a glycerin alternative) and culinary-grade lavender.
Alcohol: Vodka is recommended because of its neutral taste. Use a vodka that is at least 40% ABV. Rum or bourbon can be used if you prefer a different flavor profile, though they will influence the final taste.
Alcohol-free option: Substitute the alcohol with three parts food-grade liquid glycerin and one part water, mixed well.
Lavender: Use lavender labeled safe for culinary useâuntreated and pesticide-free. If buying fresh flowers, choose organic. Some lavender varieties handle heat and extraction better and wonât become bitter; good options include munstead, lady, hicote, and folgate.
đ«How to make it
Youâll need: culinary lavender (dried or fresh), vodka (or another neutral 40%+ alcohol), and a clean glass jar or bottle with a lid.
If using fresh lavender, double the amount listed in the recipe card.
Step 01. Place the lavender flowers in a clean glass jar, pour the vodka over them to fully cover, close the lid, and shake. The liquid may show a violet tint in the first few days.
Store the jar away from direct sunlight. Let the mixture steep for three weeks, shaking it every other day to encourage extraction.
Step 02. After three weeks the extract will deepen in color. Strain the liquid through a fine mesh strainer and discard the flowers. For an extra-clear extract, filter through a coffee filter.
Step 03. Transfer the strained extract to an airtight bottle or jar and store it in a cool, dark place.
This recipe yields about 1 cup (â236 ml) of lavender extract.
đđ»ââïžQuestions youâre asking
Use it like vanilla extract. Start with about 1/2 teaspoon mixed into the wet ingredients and adjust to tasteâlavender can easily become overpowering.
Lavender extract works in both sweet and savory dishes. Try a few drops in beverages like lemonade, substitute for part of the vanilla in baked goods, or use it to flavor ice cream.
Amber bottles protect the extract from light and help preserve flavor longer. If you donât have amber glass, store the extract in a dark cabinet or pantry.
Be cautious when flavoring recipes; lavender is potent. For baked goods, begin with 1/2 teaspoon and increase only if needed.
đȘ»Flavor Combinations
Lavender pairs well with:
- Lemon and lime
- Honey
- Berries such as raspberries and strawberries
- Chocolate
While lavender appears often in desserts, it can complement savory dishes as well when used sparingly.
If you try this Lavender Extract, please leave a star rating and share your experience in the comments below!
đ Recipe
Lavender Extract
Equipment
- 1 jar or bottle with lid
Ingredients
- 3 tablespoons dried lavender
- 1 cup vodka (or neutral 40%+ alcohol)
Instructions
- Place the lavender flowers in a clean glass bottle or jar and pour the vodka over them. Close the lid and shake well.
- Store the jar away from direct sunlight and let it steep for 3 weeks, shaking every other day.
- After 3 weeks, strain the liquid and discard the lavender. For a clearer extract, strain again through a coffee filter. Transfer to a clean bottle and store in a cool, dark place.
Notes
- Use a coffee filter for a clearer extract.
- If using fresh lavender, double the amount called for.
- Alcohol-free version: substitute vodka with three parts food-grade liquid glycerin and one part water.