This homemade Lavender Extract is simple to make with just two ingredients— dried lavender and vodka. Just 10 minutes of prep and a little infusion time, you'll have a fragrant extract perfect for baking and drink recipes like our Lavender Blueberry lemonade.
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Growing up in the South, my experience with lavender was rooted in the garden. But since 2020, I've been exploring its many uses - especially in the kitchen. With lavender farming popping up all around North Georgia, we've visited a few lavender farms and I was inspired to make an extract so I could enjoy year-round in different recipes. Perfect for cookies, cheesecakes, vegan buttercreams, vegan whipped creams and cakes too.
If you’re looking for another way to enjoy the floral flavor of lavender, try this easy lavender simple syrup recipe—perfect for lattes, cocktails, and desserts.
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Is It Worth Making Your Own Extract?
Absolutely. Homemade extracts like our vanilla, pecan and our lavender offer flavor and quality you just can't get with synthetic store bought ones.
- No additives: no artificial flavors, dyes, corn syrup, artificial colors or preservatives.
- Deeper flavor: letting ingredients infuse naturally in alcohol results in rich, complex flavor. It’s really about the time to let Mother Nature do her magic.
- Customizable: Add vanilla or lemon, adjust strength of lavender flavor, or make it alcohol-free.
- Great for Gifts: homemade extract for the holidays is always a great idea.
Tip: If you’ve avoided lavender because the scent reminds you of cleaning products, this recipe may surprise you. When paired with vanilla, lemon, or berries, lavender takes on a much softer, sweeter flavor that’s completely different from soaps or air fresheners.
Where To Use Your Lavender Extract
Homemade lavender extract can elevate a variety of recipes. Try it in:
- Lavender cupcakes and muffins
- Vegan buttercream frostings
- Pancake and waffle batter
- Vegan Ice Cream
- Plant-based whipped cream
- Really you can use anywhere you’d use store-bought extract.
Key Ingredients And Substitutions
Dried Lavender - use only culinary grade lavender (specifically Lavandula angustifolia). Other varieties, like Lavandula stoechas or ornamental hybrids, are not recommended for ingestion due to their camphor content, which can cause bitterness and may be mildly toxic when consumed in large quantities. Dried is preferred but fresh can be used in a 2:1 ratio if its clean, pesticide free and culinary-grade. Using culinary lavender that is old or poorly stored can result in bitter flavor.
Remember that fresh lavender doesn’t stay deep purple when it’s dried or made into extract because the natural color fades away as the flowers lose moisture and get broken down, so naturally its more muted without the addition of colors or dyes.
Vodka - choose a neutral, unflavored vodka that’s at least 80 proof (40% ABV). Brands like Tito’s work well and won’t interfere with the lavender’s floral notes.
Variations
- Lavender-Vanilla Extract: Add 1 split vanilla bean for depth of flavor.
- Alcohol-Free Lavender Extract : Use USDA food-grade glycerin as base. It's a non-ethanol alternative to grain alcohols for extracts. Mix 3 parts glycerin with 1 part distilled water. This will be weaker than alcohol based extract.Steep as usual 2-4 weeks.
Detailed ingredients, measurements, equipment requirements and instructions are provided at the end of this post in the printable recipe card. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
lavender lovers!
More Ways to Use Lavender
Discover delicious vegan recipes that highlight the floral flavors of lavender.
Expert Tip
- Sterilized Glass Bottles - you need jars with tight sealing lids. Clean sterile pint container (darker bottles are great to protect the extract from light and heat).
- Fine Mesh Strainer or cheesecloth – You’ll need a strainer or cheesecloth to strain out lavender.
Step By Step Instructions
Step 1. Prep. Wash and sterilize your jar and lid. Sterilize the bottles by dipping them in a large pot of boiling water or run through a hot dishwasher cycle. Set aside.
Step 2. Add Lavender. Place ½ cup of dried lavender into sterilize glass jar.
Step 3. Pour. Pour in the 16 ounces of vodka (or glycerin mix). Ensure all lavender is submerged - top off with extra vodka if needed.
Step 4. Infuse. Seal the jar and store in a cool, dark place (like a pantry) for 2-4 weeks, shaking gently every few days. Do a taste test after 2 weeks. The extract should have a less pronounce smell of alcohol and the primary flavor should be lavender. Continue infusing if wanting deeper flavor.
Step 5. Strain. Using a fine mesh sieve or cheesecloth, strain the extract into clean bottle. Discard solids and label bottle with the date. Store extract in a cool dark place. Remember a small amount goes a long way, so start small. You can always add more but you can't take any away.
Storage
Keep your lavender extract in a cool dark place, away from direct sunlight and extreme temperatures. When stored properly, it can last a long time because of the alcohol base.
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📖 Recipe
Homemade Lavender Extract
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Print Recipe Leave A Review Pin RecipeEquipment
- Sterilized Glass Bottles - you need jars with tight sealing lids. Clean sterile pint container (darker bottles are great to protect the extract from light and heat).
- Fine Mesh Strainer or cheesecloth – You’ll need a strainer or cheesecloth to strain out the pecans.
Ingredients
- ½ cup (10-15 grams) Dried lavender
- 16 ounces (480 milliliters) Vodka 80 proof - (or food-grade vegetable glycerin for a non-alcoholic version)
Instructions
Prep
- Wash and sterilize jars and lids. Sterilize the bottles by dipping them in a large pot of boiling water. Set aside.
Combine the Ingredients
- Place ½ cup of dried lavender into a glass jar.
- Pour in the 16 ounces of vodka (or glycerin). Make sure there fully submerged in the spirit. Seal the jar tightly. (Use a little extra vodka, if needed, so the flower buds are fully submerged. Shake a few times.)
Infuse the Extract
- Store the jar in a cool, dark place (like a pantry) for 2-4 weeks. Shake every few days to help the infusion process. Do a taste test after 2 weeks. The extract should have a less pronounce smell of alcohol and the primary flavor should be lavender. Continue infusing if wanting deeper flavor.
- Label bottle with the date.
Strain and Store
- Once fully infused strain through a fine mesh sieve or cheesecloth to remove the buds into a clean bottle. Store extract in a cool dark place. Remember a small amount goes a long way, so start small. You can always add more but you can't take any away.
Notes
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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