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Making Lavender Extract for Baking

Lavender extract has become a popular ingredient in the culinary world, particularly in baking.

Its unique floral aroma and delicate flavor add a touch of sophistication to various sweet treats. Whether you’re an experienced baker or an aspiring home cook, incorporating lavender extract into your recipes can elevate your creations to new heights.

When it comes to baking, lavender extract offers a delightful twist to traditional flavors. Its subtle floral notes complement a wide range of desserts, from cookies and cakes to ice creams and pastries. Just a few drops of lavender extract can infuse your baked goods with an enchanting fragrance that will captivate your taste buds.

Lavender infused with alcohol undergoes a meticulous extraction process to capture its essence in liquid form. This ensures that the resulting lavender extract retains its aromatic properties while being convenient and easy to use in various recipes just like any extract, such as vanilla.

Lavender Extract Uses

  • Cookies
  • Cakes
  • Ice Cream
  • Pastries
  • Frosting
  • Glaze
  • Baked Goods
  • Anything That Has an Extract in the Recipe!

The Lavender Extract Continues to Age After Strain

Keep this in mind!  You will not have full potency of lavender extract for at least 6 months after straining.  This is because your extract continues to age after straining!

We LOVE to Smell this in Winter

When we open a bottle of lavender extract in the dead of winter and take a whiff – it transports us to the essence of our lavender fields in June!

Making Lavender Extract for Baking



  1. Place buds or blossoms in 1 quart canning jar.
  2. Pour 80 proof grain alcohol to top off in the jar. Tighten lid on jar.
  3. Place in dark, cool, dry area for 3-6 weeks. Shake jar every 2-3 days.
  4. Strain using a fine mesh strainer for the first strain. Strain again using a cheesecloth or coffee filter.
  5. Bottle in clean glass jar. Store in a dark, cool area.
  6. Use within 2 years.


You want to keep your alcohol to around 80 proof.  Too little and your lavender extract will not be strong enough.  Too much and you will fry your lavender!

Lavender extract is naturally a caramel color.

Buy the Cookbook or Grow Your Own Culinary Lavender & Herbs!

All lavender and herb plants come with extensive growing and care instructions + recipes.  These herbs may be grown inside during the winter and then planted outside during the summer.

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Recipe Name
Lavender Sprig Extract for Baking
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