I have shared my recipe for making vanilla extract before, but many don’t know there are many things that can be used to make extracts. There are so many flavors that can be used and extracted, but I found this recipe for one using lavender.
Lavender is a very hearty plant, and can grow in most regions. The properties of lavender are calming and soothing. That’s why it works well in teas and herbs. Lavender is something many see in open fields or bouquets and centerpieces. But lavender actually has some great uses in the kitchen. Many teas and rubs include lavender as a spice. There are other unique ways to use lavender, such as sugar and pepper. There are a few different types of lavender, but the most common is English and French lavender, but you may not know there are only a few varieties that you can cook with. The most common culinary versions are munstead, white ice, and hidcote. Whatever you prefer, however adventurous you are, this recipe may help you take your food venturing a little further.
Making extracts are simple. It’s a basic equal parts sugar and water, with a little of whatever flavors you want to add towards the end. This recipe is for lavender, and any other essences you want to try. Be adventurous with your options, but be conservative with the flavors until you know the exact results.
Makes one 1/2 liter bottle
- 3vanilla pods or 3 handfuls of dried lavender
- 2cups vodka
- Add the vanilla or dried lavender to a clean 1/2 liter bottle or jar, then add the vodka.
- Mix the bottle by inverting it a couple of times.
- Seal the bottle or jar and keep in a cool place for 1 to 2 months.
- Use your homemade extracts in all of your baking endeavors.
I would say to find some smaller jars from a home goods store to store your extracts. It makes things easy to store and just makes things pretty.
Adding lavender to any recipe will enhance the flavor. Be adventurous and enjoy the flavors of nature.