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Lavender liqueur served in a bottle
Aromatic and elegant homemade lavender liqueur served in a bottle

Homemade lavender liqueur

Author: Flavelo
Recipes Drinks
The essence of homemade liqueur making is patience and precise extraction of aromas. Lavender essential oils dissolve best in alcohol, so we bottle the scent of summer. This drink is not just a sweet accompaniment, but a concentrated flavour bomb, where floral notes are tamed by the silkiness of sugar syrup. The secret lies in hitting the exact amount of flowers and steeping time to ensure the result isn't soapy.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 7 days
🍽️ Servings 6 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large jar (1 litre, airtight)
  • Saucepan (for boiling syrup)
  • Fine sieve or muslin cloth (for clear straining)
  • Funnel
  • Decorative bottles for storage

Instructions

1 ✓

Sterilise a large jar with hot water, then wipe completely dry.

Tip: Bacteria can ruin the drink, and water would dilute the vodka. A clean environment is the guarantee of longevity.
2 ✓

Sprinkle the lavender and lemon peel into the bottom of the jar, then pour over the vodka. Add the vanilla and seal tightly.

Tip: Alcohol acts as a solvent, extracting flavour compounds from plant cells (extraction).
3 ✓

Place the jar in a dark, cool place for 7 days. Shake thoroughly once a day, watching the liquid slowly change colour.

Tip: Shaking helps the alcohol flow between the flowers, making flavour extraction faster and more even (diffusion).
4 ✓

On the 7th day, make syrup: heat the water and sugar in a saucepan until the sugar completely dissolves and the liquid becomes clear. Cool to room temperature.

Tip: Never pour hot syrup into alcohol, as some of the alcohol would evaporate.
5 ✓

Strain the lavender vodka through a dense muslin cloth. Squeeze out the flowers too, so every flavour gets in.

Tip: The alcohol remaining in the flowers has the most intense flavour, don't let it go to waste.
6 ✓

Mix the strained alcoholic extract with the cooled sugar syrup. Fill into final bottles.

Tip: Sugar not only sweetens but also thickens the drink, giving it a liqueur-like, oily texture (increasing viscosity).
7 ✓

Rest the liqueur for another 7 days before consuming to allow flavours to meld.

Tip: Freshly mixed, the spirit and sugar tastes are still separate. During resting, molecules organise, creating a more harmonious overall effect.

Recipe FAQ

Why did the liqueur turn bitter?
You probably steeped the lavender too long, or used too much. Lavender is an intense spice; sometimes less is more.
Can I use fresh lavender?
Yes, but double the amount, because fresh flowers are less concentrated due to their water content than dried ones.
How long does it keep?
Due to the high alcohol and sugar content, it maintains its quality for up to 1-2 years in a dark, cool place.

Ingredients

  • 2 tbsp Dried lavender flowers (culinary grade)
  • 500 ml Vodka (preferably unflavoured, quality)
  • 200 g Granulated sugar
  • 200 ml Water
  • 1 tsp Vanilla extract
  • 1 strip Lemon peel (unwaxed, yellow part only)