How to make homemade lavender extract?

Making homemade lavender extract is a fantastic way to capture the essence of culinary lavender in a concentrated form, perfect for baking, desserts, and even some beverages. It's a straightforward process, but it requires patience as the infusion takes several weeks.

As always, the most critical ingredient is culinary-grade Lavandula angustifolia (English lavender). This variety has the sweetest, most delicate flavor suitable for consumption, and a low camphor content, which prevents the extract from tasting bitter or "soapy."

Simple Recipe: Homemade Lavender Extract

Yields: Approximately 1 cup (240ml) of extract Prep time: 5 minutes Infusion time: 4-8 weeks (or longer)

Ingredients:

• 1 cup (240ml) high-proof, neutral spirit (e.g., vodka or grain alcohol like Everclear). Aim for 80-100 proof (40-50% ABV). The higher the proof, the more effectively it will extract the flavors.

• ¼ cup (about 4-6 grams) culinary-grade dried lavender buds (whole, not ground).

Equipment:

• Clean, sterilized glass jar with a tight-fitting lid (e.g., a Mason jar, at least 8 oz or 250ml capacity).

• Fine-mesh sieve

• Cheesecloth (optional, for extra straining)

• Small funnel

• Dark glass bottle for storage (to protect the extract from light)

Instructions:

1. Prepare the Jar: Ensure your glass jar is thoroughly clean and dry. Sterilizing it with boiling water or a dishwasher can help prevent any unwanted bacteria, though the high-proof alcohol also acts as a powerful preservative.

2. Add Lavender: Place the ¼ cup of culinary-grade dried lavender buds into the clean glass jar.

3. Pour Spirit: Carefully pour the high-proof neutral spirit over the lavender buds in the jar. Make sure the lavender is completely submerged.

4. Seal and Shake: Secure the lid tightly on the jar. Give it a good shake to ensure the lavender is fully saturated.

5. Infuse (the Waiting Game):

   • Place the sealed jar in a cool, dark place, such as a pantry or cupboard.

   • Shake the jar gently once a day or every other day for the first week, and then a few times a week thereafter. This helps agitate the contents and promotes extraction.

   • The infusion process will take anywhere from 4 to 8 weeks, or even longer. The color of the extract will deepen to a pale amber or slightly greenish-yellow as the lavender infuses.

   • Taste Test: After 4 weeks, open the jar and take a small sniff. Dip a clean spoon in and taste a tiny drop (it will be strong!) or add a drop to a small glass of water to dilute it and assess the flavor. You're looking for a distinct, pleasant lavender flavor. If it's not strong enough, continue infusing. Be careful not to over-infuse, as it can sometimes lead to bitterness.

6. Strain: Once the extract has reached your desired strength:

   • Place a fine-mesh sieve over a clean bowl or measuring cup.

   • For an even clearer extract, line the sieve with a double layer of cheesecloth.

   • Pour the infused spirit through the sieve to separate the liquid extract from the lavender buds. Discard the spent lavender buds.

7. Bottle and Store:

   • Using a funnel, carefully pour the strained lavender extract into a dark glass bottle. Dark glass helps protect the extract from light degradation, preserving its flavor and potency over time.

   • Label your bottle with "Homemade Lavender Extract" and the date it was bottled.

   • Store the extract in a cool, dark place. Properly stored, homemade lavender extract can last for a year or even longer.

Tips for Homemade Lavender Extract:

• Quality of Lavender: Again, this is paramount. Low-quality or non-culinary lavender will result in an unpleasant extract.

• Patience: The longer it infuses (within reason), the more potent and complex the flavor will generally become. Don't rush it.

• Adjust Strength: If your extract seems too strong after tasting, you can dilute it with a small amount of fresh, un-infused high-proof alcohol. If it's too weak, you can add a bit more fresh lavender and continue infusing.

• Usage: Use homemade lavender extract just as you would vanilla extract. A little goes a long way! Start with small amounts (e.g., ¼ to ½ teaspoon in a recipe) and adjust to your taste. It's excellent in:

  • Cakes, cookies, muffins

  • Frostings and glazes

  • Panna cotta, custards, ice cream

  • Beverages like lemonade or cocktails

Enjoy the fragrant fruits of your labor!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com