Last Updated on June 1, 2025 by Nico
Homemade lavender extract is simple to make and makes it easy to add lavender’s floral flavour to homemade baked goods, coffee, and even ice cream. This lavender extract recipe uses only two ingredients and is straightforward to prepare.
One reason that I love herbal extracts is that they are so simple to make but can turn a regular baked good recipe, coffee (..think lavender latte!), or other drink into something really special. Lavender’s floral flavour makes a great addition to everything from chocolate chip cookies to summer lemonade and a small bottle of the extract would make a beautiful gift for friends and family.
Making lavender tincture follows a similar process and allows you to access the medicinal properties in lavender. This is a simple homemade extract to make and I hope you enjoy having it to add to recipes in your kitchen!
Why make lavender extract?
Floral flavour – Lavender extract adds a subtle floral, slightly sweet, and aromatic flavor that can take beverages and baked goods to the next level or customise them for spring and summer.
Versatility – Lavender extract can be used in a wide range of recipes—from teas and cocktails to cakes, cookies, and homemade simple syrups.
No added preservatives – Making your own lavender extract means that you can control what goes into it. My recipe calls for only two simple ingredients and allows you to source high-quality options to make the extract.
What lavender to use to make this extract
Lavandula angustifolia (English Lavender) – This is a culinary lavender that works well because it has a mild, sweet floral flavor with low bitterness. It’s a good one to infuse into drinks or baked goods.
Lavandula x intermedia (Lavandin) – This variety of lavender has a stronger, more camphor-like taste, making it less suitable for delicate recipes like pastries but works well for bold-flavored drinks.
Foraging lavender
Make sure you forage from lavender plants that have not been sprayed with positions pesticides. Allow the lavender buds to dry before making this extract to keep the water content in the extract at a minimum. I don’t tend to use fresh lavender flowers for this reason and stick to using dried buds.
It’s best to harvest the lavender buds before the host sun hits the plant. This helps ensure that the essential lavender oil is at its maximum, which will help to make your extract stronger.
How to make lavender extract
Tools
An airtight container with a tight-fitting lid – I use a glass pint mason jar with parchment paper between the metal lid and extract to prevent the alcohol from corroding the metal.
A jar with a lid – For storing the extract – I like these.
A fine mesh strainer, cheesecloth, or coffee filter – I like these unbleached ones
A small funnel
A mortar and pestle, food processor, or coffee grinder – For grinding up the lavender (you can also use the back of a spoon and a bowl)
Ingredients
Fresh or dried organic lavender – I like to use dried lavender buds for this extract. Here’s an organic source.
80-proof vodka (or 40% alcohol) – I like to use unflavored vodka to make most extracts that I plan to use in baking or drink applications because it is the most neutral in flavour.
For complete measurements, see the printable recipe card below.
Instructions
Use a mortar and pestle (or food processor, coffee grinder, or the back of a spoon and a bowl) to crush up the dried lavender buds. I like to do this to maximise the surface areas of the plant that is exposed to the alcohol.
Add the crushed lavender to a clean glass jar. If you’re using dried lavender, fill the jar ⅓ of the way full. If you’re using fresh lavender, fill the jar ¾ of the way full.
Pour the alcohol overtop the lavender until it’s completely submerged.
Add a lid to the jar and shake it to get everything completely covered in alcohol.
Add a date and label so you don’t forget what it is or when you made it. Set it in a cool, dark place away from direct sunlight.
Leave it for 3-4 weeks. Aim to shake it every few days to keep everything covered in alcohol. If you notice that there are lavender pieces sticking up out of the alcohol, simply add more alcohol to the jar. When you use dried plants in extracts, they absorb the alcohol in the first few days and it’s normal to need to add more to keep everything submerged.
After 4 weeks, use cheesecloth or a fine mesh strainer to strain off the extract. You can do a second strain using a coffee filter to get a super clean strain. It will take a while to strain through a coffee filter but it’s worth it in my opinion.
Use a funnel to bottle the extract and label it so you know what it is. And that’s it!
How long does lavender extract last
When properly stored in a cool, dark place, the shelf life of lavender extract made with alcohol can be 3–5 years, giving you plenty of time to experiment with different drinks and desserts. Make sure to completely strain off the lavender from the final extract to help it last a long time.
How to make a non-alcoholic version
Simply replace the alcohol with vegetable glycerin (food-grade). The process remains the same, but the extract will last 1 year.
How to use lavender extract
Flavored lemonade – Add a drop of lavender extract to a glass of homemade lemonade for a summery, floral taste.
In a lavender simple syrup – You can make a lavender syrup by dissolving 1 cup of plain sugar in 1 cup of water, removing it from the heat, and then stirring in 1 teaspoon of lavender extract.
Lavender iced tea – Add a drop of the extract to your iced tea for another great summer drink. (You could add it to most summery cold drinks!)
Lavender-infused cocktails – You can use lavender extract in gin-based cocktails for a refreshing twist!
Lavender sugar – You can add a few drops of the extract to sugar to make a floral-flavoured sugar for baking.
Lavender honey syrup – If you don’t want to spend the time to make lavender honey, you can simply add a bit of lavender extract to honey and drizzle it on pancakes, waffles, or even into tea.
Lavender shortbread or lavender cookies – Lavender extract would make an excellent addition to shortbread cookie dough!
Lavender cake glaze – You could mix lavender extract into icing or glaze for cakes, cupcakes, or scones to give them a floral flavour.
Lavender-infused hot chocolate – Another great way to use the extract would be to stir a few drops into hot chocolate for a cozy winter drink.
Good flavor combinations with lavender in drinks and baking
Lemon – Lavender and lemon are a vibrant and refreshing combo.
Honey – Lavender enhances the sweetness of honey.
Vanilla – Lavender and vanilla pair nicely in cakes, cookies, or frostings.
Mint – Lavender and mint work well in teas and refreshing summer drinks like mojitos or lemonade.
Berries – Blueberries, raspberries, or blackberries complement lavender in desserts like muffins or berry tarts.
Rosemary – Lavender and rosemary can be used in savory bread or scones for a more rustic flavor in baked goods.
Ginger – The spicy warmth of ginger balances lavender’s floral notes.
Can I use lavender essential oil instead?
While lavender essential oil may seem like a convenient substitute for lavender extract, it’s generally not recommended for use in food or drinks. Essential oils are highly concentrated and often made for aromatherapy and topical uses, not culinary uses.
What to read next
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How To Make Homemade Lemon Extract (Easy Recipe)
Passionflower Tincture (Calming Herbal Recipe)
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Easy DIY Lavender Extract Recipe (For Baking and Drinks)
Ingredients
Equipment
Method
- Use a mortar and pestle (or food processor, coffee grinder, or the back of a spoon and a bowl) to crush up the dried lavender buds. I like to do this to maximise the surface areas of the plant that is exposed to the alcohol.
- Add the crushed lavender to a clean glass jar. If you’re using dried lavender, fill the jar ⅓ of the way full. If you’re using fresh lavender, fill the jar ¾ of the way full.
- Pour the alcohol overtop the lavender until it’s completely submerged.
- Add a lid to the jar and shake it to get everything completely covered in alcohol.
- Add a date and label so you don’t forget what it is or when you made it. Set it in a cool, dark place away from direct sunlight.
- Leave it for 3-4 weeks. Aim to shake it every few days to keep everything covered in alcohol. If you notice that there are lavender pieces sticking up out of the alcohol, simply add more alcohol to the jar. When you use dried plants in extracts, they absorb the alcohol in the first few days and it’s normal to need to add more to keep everything submerged.
- After 4 weeks, use cheesecloth or a fine mesh strainer to strain off the extract. You can do a second strain using a coffee filter to get a super clean strain. It will take a while to strain through a coffee filter but it’s worth it in my opinion.
- Use a funnel to bottle the extract and label it so you know what it is. And that’s it!
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