Homemade Lavender Extract

I love lavender…Really really love lavender.  My mom used to always spray our pillows with it to help us sleep.  If used right it can be one of those flavors that tastes exactly like it smells.  Don’t you hate that?  When something smells so good, then you lick it and it’s the most disgusting thing you have ever tasted and is nothing near the way it smells.  I loathe those moments. 

Anyways I got hooked on lavender desserts pretty quickly.  Most of the time I had to eat them in secret because Michael hates lavender.  Mainly because people overdo it and make it tastes more like soap then a dessert.  Anywho, one of my main beefs with lavender desserts aside from the soapy flavor, is getting it stuck in your teeth.  No matter how many times you check the damn mirror you always end up the end of some stupid moment with a big purple flower in your teeth.  Then there’s lavender cookies that taste nothing close to lavender until you bite a blossom and it’s like a soap bar made sweet disgusting love to your tongue…eww.

So I decided to make my own lavender extract to ride ourselves of these horrible moments.  No flowers in teeth, no random lavender spuge on your tongue, and most of all a consistent suddle yummy taste of lavender in my baked goods.


What your going to need:

4 oz Mason Jar


Rum – Most people when making extracts use grain alchohol I chose Rum because the floral and brown sugar notes would inhance the lavender.

The first thing I did was fill my jar 1/4 of the way up with lavender, pouring the rum over it until it came almost to the top of the jar.  Put the lid on tight and shake it like a shake weight (careful not to drop it on your toes like an idoit) and put in a dark place.  I choose or little adult cabinet about our sink.  It needs to sit for at least a month, shaking it whenever you remember.  That’s it….pretty easy huh?

I’m going to be honest with you…I am not a patient person what so ever.  I’m so impatient that my lavender extract still has over a week to go, but I thought what the hell I’ll make cookies.

Meyer Lemon Lavender Cookies

Method: Creaming

Bake Temp: 350 for 10 min. or till golden on edges

15 Tb Butter or Shortning

3/4 Sugar

1 Egg yolk (save the white on the side)

1 Tb Milk

Zest of 1 Meyer Lemon

1-2 Tsp Lavender Extract

1 Tsp Vanilla

1 3/4 Cup Flour

1 Tsp Baking Pow.

1/2 Tsp Salt

1/2 Tsp Baking Soda

You can chill them for an hour and cut them out, coating the top with egg whites to give them a nice shine.  You can also just roll them into ball and place them on a pan, or in a silicon mold to make little perfectly shaped balls. 


Michael even loved these cookies, and that’s something for an avid lavender hater.  There sweet, crisp and sooo not soapy tasting.   Hoorah for experimentation that didn’t end up in a major fail.

So now as I engorge myself with cookies I hope you’ll be willing to give these a try.  An if you have time help me solve my next food debacle with this little poll.


One thought on “Homemade Lavender Extract

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