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.
Shop this post
Bring the lavender idea from this article into your home with these Island Lavender favorites.
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:
-
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.
-
Add Lavender: Place the ¼ cup of culinary-grade dried lavender buds into the clean glass jar.
-
Pour Spirit: Carefully pour the high-proof neutral spirit over the lavender buds in the jar. Make sure the lavender is completely submerged.
-
Seal and Shake: Secure the lid tightly on the jar. Give it a good shake to ensure the lavender is fully saturated.
-
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.
-
-
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.
-
-
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