Rose and Lavender Vanilla Extract
Instantly enhance any recipe in seconds with this rose and lavender 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.
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Ingredients
- 5 –6 vanilla beans ½ ounce or 15g total
- 1 tablespoon 28 grams organic dried rose petal or 1 tablespoon (28 grams) organic dried lavender
- 1 cup 8 ounces; 240ml 80 proof vodka
Instructions
- 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 bottle or jar.
- Add in your dried rose buds or dried lavender, depending on which extract you're making.
Using a small funnel, pour vodka on top so the beans are fully submerged. Shake a few times.
Notes
Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 6 weeks, but is best whe infused for at least 6 months.
As you begin to use your vanilla, you can refill with a little vodka. Strain vanilla bean after one year if you plan to continue to use it. At this point, it will not expire - but it is ot recommended to keep topping it off.
As you begin to use your vanilla, you can refill with a little vodka. Strain vanilla bean after one year if you plan to continue to use it. At this point, it will not expire - but it is ot recommended to keep topping it off.
Nutrition
Serving: 1g | Calories: 19kcal | Carbohydrates: 1g | Sodium: 1mg | Sugar: 1g
Servings: 1 8 oz bottle
Calories: 19kcal