Lavender Infusions

You can add a subtle hint of lavender flavor to almost anything if you infuse the correct ingredient!

Basic Infusion Instructions

Teas

2 tsp culinary lavender

1 cup boiling water

Honey to taste

Add hot water to lavender in a cup and steep for 5-7 minutes. Add honey for desired sweetness

Cream/Milk

2 cups of milk

2 tbsp culinary lavender

Warm milk over low heat. Add lavender and continue to gently heat the mixture for another 5 minutes, allowing the flavors to meld. Remove from heat and steep for 10-15 mins. Strain when desired flavor is reached. Store it in the refrigerator for up to 3-4 days

Honey

1 cup honey
1–2 tbsp culinary lavender

Add lavender then honey in an airtight jar and let it sit at room temperature for 3–4 weeks, gently shaking every few days. Taste every few days after 2 weeks. Strain when desired flavor is reached.

Sugar

2 tbsp culinary lavender

2 cups sugar

Add ingredients to an airtight container and shake well. Let infuse for at least 1 week in a cool, dark place.

Quick Method: For immediate use and stronger flavor, use a food processor and blend the lavender and 1 cup sugar together for 10-15 seconds. Mix with remaining sugar. Store in an airtight container.

Olive Oil

1 cup honey
1–2 tbsp culinary lavender

Slightly crush the lavender buds in jar before adding oil. Let infuse for 1–2 weeks, gently shaking every few days. Taste every few days after 1 week. Strain when desired flavor is reached.

Salt

1/2 cup culinary lavender

2 cups coarse sea salt

Slightly crush the lavender buds before mixing with salt. Mix well so buds are evenly distributed. Store in an airtight container for at least 24 hours for best flavor