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Syrups & Extracts Made With Lavender Buds & Citrus

Here are several recipes for making flavored extracts and syrups (using oranges, lemons, lavender and vanilla). These can be used in baking or to flavor items such as ice cream.

I also tucked in a garlic syrup recipe (found at the bottom of the page), this is used by some as a health/home remedy treatment.

BowlFirst, here are the different extracts you can make…

Orange:
*First published December 2, 2006

1/2 navel orange (large)
1/2 cup water
1/4 cup vodka

Tip for gift-giving: Strain and pour into sterilized apothecary bottles or decorative glass jars. Insert spirals of orange peel to add a nice touch.

Lemon:
(First published December 2, 2006)

1 lemon
1/2 cup vodka
1/2 cup water

#2

1 large lemon
1/2 cup vodka

#3

1 lemon
1/4 cup water
1/2 cup vodka

Tips:

These would make lovely gifts, just pour into little glass bottles and tag with the recipe.

I kept the instructions for making homemade vanilla extract on a separate page since the details are quite extensive, you’ll find that page here [1].

Vanilla Oil
*First Published November 19, 2009 and moved to this page for better organization

What is vanilla oil and how is it used? Use it for any recipe requiring vegetable oil (cooking, baking, vinaigrettes), it will add a nice vanilla kick to your dish. It’s so quick and easy to make, here’s how:

Recipe:

1 vanilla bean
2 cups vegetable oil

Gift idea: Fill a decorative bottle with your homemade oil (one that has an airtight seal) then wrap with raffia and attach a recipe card [2].

Here are a few flavored syrups you can try…

Lemon:
(First published May 14, 2007)

2 qts. boiling water
8 cups sugar
4 oranges
3 lemons
2 ozs. citric acid

Directions:

To Use:

*Recipe found on loose page of old cookbook

Lavender:

1 cup sugar
1 cup boiling water
2 TBS dried lavender buds
1 strip lemon zest

Garlic:
*First published December 18, 2006

Garlic is an old-time cure-all eaten regularly by many for a variety of reasons, they believe it helps reduce cholesterol, fight coughs, colds and infections, ridding worms (!), calms the hysterical, cancer prevention, asthma treatments and respiratory ailments, vampire protection as well as develops courage if you’re a Roman Gladiator (hehe), and many more.

Instead of eating raw cloves, some prefer taking Garlic Syrup daily. This stuff can get pretty pricey to buy in the herbal/natural remedy stores, so for DIY’ers and frugalites, here are several different ways you can make your own.

Recipe #1

1 pint water (boiling hot)
3/4 cup honey
2 ounces garlic cloves
1 TBS white vinegar

Directions:

#2

3 bulbs garlic (skin removed)
2 cups water
1 cup cider vinegar
1/4 cup honey

Directions:

#3

4 bulbs garlic (approximately 50 cloves)
1 quart apple cider vinegar

Directions:

#4

8 ounces garlic (skin removed & minced)
Olive oil

Directions:

*Olive oil is also purported to help with cholesterol

#5

1 pound garlic cloves (skin removed and crushed)
apple cider vinegar
distilled water
1 cup glycerine
1 cup honey

Directions:

Make sure you have bunches of fresh parsley on hand to chew regularly if you use this, your breath will be nasty. Cases of breath mints too. Your family will thank you :).

Important: It’s always a good idea to run home or herbal remedies by a doctor first. You never know if an ingredient can conflict with current medications or health issues.

Added: I happened across an article about garlic and oil, it should be refrigerated and consumed within a week [3] to prevent danger of botulism. There’s also this information instructing to add vinegar:

It is therefore essential that sufficient acid is added to the vegetable before oil is poured on so that any C. botulinum or other potentially dangerous bacteria can not grow. Vinegar prepared for domestic use contains 4 per cent acetic acid. Vinegar should be added to the vegetable component of these preserves before any oil is added so that the ratio of vegetable to vinegar by weight is not greater than three to one. For example, to make 400 grams of preserved garlic, one would mix 300 grams of garlic with 100 grams of vinegar. The resulting mixture will then contain approximately one per cent acetic acid which would ensure a final pH below 4.6. This will not guarantee that the products will not spoil if not kept properly refrigerated, but it will ensure they do not become toxic.

Source: Preservation of vegetables in oil and vinegar [4].

Interested in trying some homemade coffee syrups? See this page [5] for lots of ideas.

The above information had been previously published on Tipnut and combined on this page for better organization.