A little love letter
Dear lavender oil,
You're barely a recipe. A few lavender blossoms, a bottle of good cold-pressed sunflower oil, a little time. And still, every time I open you, it smells like a summer afternoon with all the windows wide open.
That's your thing. You don't shout. You sit in the background, floral and soft and just a little unexpected, and suddenly a simple salad or a creamy dessert tastes like someone thought very carefully about it.
I love that you're a bit of a secret. People taste you and can't quite place it, they just know there's something there. A few drops are enough. You've never needed more than that to make an impression.
Let’s make this piece of happinessxo, Kimberly
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Lavender Oil
Lavender blossoms gently cooked in sunflower oil and strained. Floral, delicate, a little sweet. A few drops on vanilla ice cream, panna cotta or fruit.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Cut the lavender blossoms off the stems and put them into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 10 minutes. That's the sign all the water from the lavender has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to one week.Pairings
Can I use dried lavender?
How long does lavender oil keep?
Will it taste like soap?
What do I use lavender oil for?
Tell me how it went
A little love letter
Dear lavender oil,
You're barely a recipe. A few lavender blossoms, a bottle of good cold-pressed sunflower oil, a little time. And still, every time I open you, it smells like a summer afternoon with all the windows wide open.
That's your thing. You don't shout. You sit in the background, floral and soft and just a little unexpected, and suddenly a simple salad or a creamy dessert tastes like someone thought very carefully about it.
I love that you're a bit of a secret. People taste you and can't quite place it, they just know there's something there. A few drops are enough. You've never needed more than that to make an impression.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Lavender Oil
Lavender blossoms gently cooked in sunflower oil and strained. Floral, delicate, a little sweet. A few drops on vanilla ice cream, panna cotta or fruit.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
