Lavender & Rose Vanilla Extract for Cooking and Baking
Instantly enhance any recipe in seconds with this Lavender & Rose Vanilla Extract recipe. This simple recipe combines just simple ingredients with a little bit of time for a remarkable flavor boost when you're baking with edible flowers.
An extract is a preparation made from alcohol infusing with an active ingredient to produce a more concentrated form. All flavors are extracted by steeping rose petals in vodka for an extended time.
In this recipe, we're using vodka, vanilla beans, rose and our True Nature Homegrown Lavender to make floral vanilla extracts for your baked goods. These make a beautiful gift or favor when stored in decorative glass bottles and jars.
WHY MAKE YOUR OWN VANILLA EXTRACTS AT HOME?
Two reasons. Extracts are expensive, often produced artificially, and not available in all parts of the world. The demand for vanilla greatly exceeds the supply, which is why is the world’s second most expensive spice, only behind saffron. The FDA states pure vanilla extract must contain at least 35% alcohol and 100 grams of vanilla beans per litre. About 99% of the world's vanilla extract is an imitation not derived from the vanilla plant itself.
Artificial extracts on the market do not contain alcohol nor real vanilla nor real ingredients. They are sold as is; and in my experience, do not have the same pure flavors I desire in my baking and cooking. They taste artificial and fall short of capturing all of beautiful subtle floral and woodsy overtones produced by the components in actual vanilla. So, I made my own! I decided to create my own rose and lavender vanilla extracts as they would make the perfect gift. Beautiful, simple, & thoughtful.
HOW TO MAKE EXTRACTS:
Natural vanilla extract is created by splitting vanilla pods and soaking the beans in an ethanol/water solution to extract its flavour components. All you’re doing is pouring alcohol over split vanilla beans and rose buds and lavender, tightly close the jar you're infusing it in and and allow content to macerate for about several weeks or longer while shaking periodically (every 3-5 days). and letting the extract age over time.
The only difficult part of this process is waiting for the process of infusion. It's best to let your extract sit for up to three months before using it. The longer it ages, the better. Homemade vanilla, rose and lavender extract tastes better and infuses better as it ages. You can continuously add more alcohol to the glass jar or bottle of extract as you use it up.
- 5–6 vanilla beans (½ ounce or 15g total)
- 1 tablespoon (28 grams) organic dried rose petal
- 1 tablespoon (28 grams) True Nature Organic Lavender
- 1 cup (8 ounces; 240ml) 80 proof vodka
- Glass storage bottles or jars
Slice the vanilla beans directly in the middle and open so the beans are exposed. If the length of the vanilla beans is too tall, simply cut them in half. Place beans into glass bottle or jar.
Add in your True Nature Organic Lavender (sold in our online shop) and optional dried rose buds, depending on which extract you're making since you can make this with or without rose flavoring.
Using a small funnel, pour vodka on top so the beans are fully submerged. Shake a few times.
Store your Lavender Vanilla Extract at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Lavender Vanilla Extract can be ready to use in as little as 6 weeks, but is best when infused for at least 3 months.
As you begin to use your Lavender Vanilla Extract, you can refill your glass jar or bottle with a little vodka.
Strain vanilla bean after one year if you plan to continue to use it. At this point, your Lavender Vanilla Extract will not expire - but it is recommended to keep topping off your glass container of Lavender Vanilla Extract with vodka.