Homemade Lavender Tincture and Extract Recipe using Food Grade Ethanol

Lavender is one of the most familiar botanical ingredients for aroma-driven extraction. Its flowers are used by chefs and bakers, perfumers, herbalists, and DIY enthusiasts because they bring a recognizable floral aroma to flavor extracts, fragrance experiments, botanical projects, and handmade home formulations.

This guide explains how to choose quality lavender flowers, prepare them correctly, and make a lavender extract using a 170 proof ethanol-water menstruum prepared from 200 Proof Food Grade Ethanol. For lavender flowers, 85% ABV, equal to 170 proof, provides a strong ethanol-forward solvent while still allowing a measured amount of water in the final menstruum.

What is Lavender?

Lavender (Lavandula angustifolia) is a perennial herb in the mint family known for its narrow leaves, upright stems, and aromatic purple flower spikes. The flowers are the primary material used for lavender extract because they contain the floral aromatic character most makers want to capture.

Lavender has a long connection to traditional botanical preparations, especially in Mediterranean and European herbal history where fragrant flowers were used in aromatic baths, household preparations, and botanical craft. In this recipe, the focus is not on medical use. The goal is to preserve lavender’s floral character in a stable ethanol-based extract.

Why Make a Lavender Extract?

Lavender extract gives you a repeatable way to work with lavender flowers in liquid form. Instead of adding loose buds directly to a recipe or formulation, the extract lets you measure the floral character more consistently.

For chefs and bakers, lavender extract can be explored in syrups, frostings, desserts, and beverage ideas where a measured floral note is desired. For perfumers and DIY makers, it can be useful in aroma studies and small-batch fragrance or home formulation experiments where a clean alcohol-based preparation is preferred.

Where Does Lavender Grow?

Lavender is native to the Mediterranean region and grows best in sunny conditions with dry, well-drained soil. It is widely cultivated in gardens, herb farms, and commercial fields where bright light and low humidity help support strong aromatic development in the flowers.

In the United States, lavender is commonly cultivated in places such as California, Oregon, Washington, Texas, and New Mexico. For most readers, lavender is better approached as a cultivated or purchased ingredient rather than a wild-foraged plant. If harvesting your own, use only unsprayed flowers from a plant you can identify confidently.

Sourcing and Selecting Quality Lavender

The quality of your extract begins with the quality of the flowers. Lavender extract concentrates what you start with, so weak, dusty, stale, or poorly stored buds will produce a weaker and less appealing result. Quality in = Quality out.

Fresh Lavender

• Choose vibrant flower spikes with a clear lavender aroma.
• Harvest after dew has dried and before the heat of the day reduces fragrance.
• Use only clean, unsprayed flowers from plants you can identify confidently.
• Avoid wilted, browned, faded, or rain-damaged blooms.

Dried Lavender

• Look for dried buds with good blue-purple color retention rather than dull grey or brown material.
• The aroma should be clear, floral, and recognizable when the buds are gently rubbed.
• Material should be dry and intact, not powdery, dusty, moldy, or degraded.
• Choose suppliers that identify the plant clearly and list the flowers or buds as the plant part.

Many readers will get the best repeatability from high-quality dried lavender buds because they are easier to measure and introduce less extra moisture than fresh flowers.

Preparing Lavender for Extraction

Remove stems, debris, and damaged material before extraction. If you are using fresh lavender, allow surface moisture to dry before combining the flowers with alcohol. Extra plant moisture changes the final alcohol strength and can make the result less predictable.

For dried lavender, lightly crush or bruise the buds to increase surface area. Do not grind them into fine powder unless you are prepared for a more difficult filtering step. A coarse preparation gives the menstruum better access to the flowers while keeping the finished extract easier to strain or decant.

Choosing the Right Menstruum

Lavender flowers are used primarily for their aromatic character. Ethanol is useful here because it can dissolve and carry many aroma-related compounds associated with the flowers, while also producing a stable extract when handled and stored correctly.

A straight water preparation would not capture lavender’s aromatic character in the same way, and plain dried flowers can lose fragrance over time. A carefully prepared ethanol-water menstruum gives the maker a practical balance: strong alcohol extraction power with enough water present to support a broader solvent environment.

Why 170 Proof Works Well for Lavender Extract

For lavender flowers, 85% ABV, equal to 170 proof, is the recommended extraction strength. This keeps the menstruum strongly ethanol-forward, which fits lavender’s floral and aromatic extraction goal, while still including a small measured water portion in the finished solvent blend.

Because 170 proof is not a standard bottled product, the best approach is to start with 200 Proof Food Grade Ethanol and dilute it intentionally. Starting with 200 proof gives you full control over the final strength and avoids relying on a product that is too strong or too weak for the target recipe.

Recommended Ingredient-to-Menstruum Ratio

This lavender recipe uses dried lavender buds at a practical ratio of 1 oz dried lavender buds to 8 fl oz finished menstruum. In plain terms, that means the finished ethanol-water solution is prepared first at 170 proof, then poured over the dried lavender buds.

Ingredient State	Plant Part	Ratio Used	Amount for 8 fl oz Menstruum	Target ABV
Dried	Flowers / buds	1 oz dried lavender to 8 fl oz menstruum	1 oz dried lavender buds	85% ABV / 170 proof

This amount is easy to measure, practical for home extract-making, and consistent with the original page’s working recipe.

How to Prepare 8 fl oz of 170 Proof Ethanol

To prepare 8 fl oz of 170 proof ethanol from 200 proof food grade ethanol, use the following quick dilution math:

• 6.8 fl oz 200 Proof Food Grade Ethanol
• Add water until the final total volume reaches 8.0 fl oz

In simple kitchen terms, this is about 6.8 fl oz ethanol plus 1.2 fl oz water. For best accuracy, measure 6.8 fl oz of 200 proof ethanol first, then add water until the total finished volume reaches 8 fl oz. For more detailed dilution guidance, see the guide to dilute your 200 proof.

Recipe: Homemade Lavender Extract

Use 1 oz dried lavender buds and 8 fl oz prepared 170 proof menstruum. To make the menstruum, combine 6.8 fl oz 200 Proof Food Grade Ethanol with enough water to reach 8 fl oz total finished volume.

1. Place 1 oz dried lavender buds into a clean glass jar.
2. Prepare 8 fl oz of 170 proof menstruum using the dilution instructions above.
3. Pour the prepared menstruum over the lavender buds until the plant material is fully covered.
4. Seal the jar tightly.
5. Keep the jar away from direct sunlight during maceration.
6. Shake gently once per day or every few days.
7. Allow the extract to macerate for about 2 to 4 weeks.
8. When the extract reaches the aroma and strength you prefer, strain or decant if desired.
9. Label the finished extract with the ingredient, proof, alcohol used, and preparation date.

This lavender extract can be useful for readers exploring homemade flavor work, perfumery experiments, botanical pantry projects, and recipe development from the broader Recipe Directory.

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Best Practices for Storing Lavender Extract

The lavender marc may remain in the menstrum, and straining is optional once the desired extraction level is reached. Clear glass is acceptable during maceration if the jar is kept out of direct sunlight.

Once the extract is finished, amber or other UV-protective glass is better for longer-term storage. Avoid direct sunlight and sustained heat exposure. For more detailed guidance, see Storage tips.

Final Thoughts on Lavender Extract

A well-made lavender extract starts with quality flowers, a clean solvent, and the correct final proof. For lavender flowers, 170 proof offers a strong fit for preserving floral character in an ethanol-based extract.

When you are ready to make your own lavender extract, start with 200 Proof Food Grade Ethanol so you can prepare the 170 proof menstruum accurately and keep control over the final result.

Disclaimer: This content is for informational and educational purposes only. Consult a qualified professional before using botanical preparations for any specific purpose. Individual results may vary.