PURE LAVENDER EXTRACT
"I’m always worried lavender flavored treats will be too soapy, but this extract actually had a really great balance – the flavor was not overwhelming at all, but it’s there, just enough to bring up images of a french countryside, with rows and rows of lavender bushes gently waving with the breeze. I was in Avignon about three years ago with my sister, and we stood at the edge of a lavender field and just breathed. There’s nothing like it." Betty Liu of le jus d'orange
(You'll find her recipe for lavender pavlova with white wine poached pear in the Recipe Links section)
Lavender is so much more versitle than you might think. It blends well with chocolate & can enhance the taste of shortbread dough, sweet pastry, or cake batter before baking. It also goes well with citrus, mint, rosemary, sage, berries, fruits, meats & beverages.
*Lavender extract should be used sparingly as it has an extremely potent aroma. It is best as a background flavor & should enhance not overpower your other flavors.
- Triple Distilled Vodka
- Organic Oregon-Grown Lavender
*Free of additives & sweeteners
3.15 Fl oz (93 ml)
These charming glass bottles are manufactured in Spain using 100% recycled glass.
Pluot & Lavender Hazelnut Cake from Jam Lab
No-Bake Blueberry & Lavender Cheesecake from The Daly Plate
Rhubarb-raspberry Streusel Tart with Lavender Whipped Cream from The Vanilla Bean Blog
Rosemary-Lavender Shortbread Cookies from Hatchery
Lavender-Pear Cordial from Hatchery
Lavender Panna Cotta with Fresh Berries from Chef Lindsay Autry
Fresh Figs with Honey-Lavender Mascarpone from Hatchery
The French Countryside from Hatchery
Meyer Lemon & Lavender Tom Collins from Hatchery
Lavender Vanilla Bean Ice Cream with Triple Berry Swirl from The Kitchenista
Lavender Pavlova with White Wine Poached Pear from Betty Liu
Honey Sweetened Rhubarb Fig Jam from Heartbeet Kitchen
Gluten-Free Date, Pecan and Lavender Scones from Heartbeet Kitchen