Savor the magic of infused cooking with these 32 Levo recipes! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, we’ve got something to inspire every home cook. Get ready to transform your kitchen with easy, delicious creations that’ll have everyone asking for seconds. Let’s dive in and discover your new favorite dish!
Herb-Infused Honey with Levo
Forget store-bought honey—this herb-infused version with Levo elevates any dish. Fresh herbs steep in honey using precise temperature control for maximum flavor extraction. You’ll get a versatile condiment that works in both sweet and savory applications.
Serving: 12 | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 2 cups raw honey (preferably local for better flavor)
– 1/4 cup fresh rosemary sprigs (or thyme if preferred)
– 1/4 cup fresh lavender buds (dried works in a pinch)
– Levo oil infuser machine (or a double boiler alternative)
Instructions
1. Rinse the rosemary sprigs and lavender buds under cold water to remove any debris.
2. Pat the herbs completely dry with paper towels to prevent water from diluting the honey.
3. Pour the raw honey into the Levo machine’s herb pod, filling it to the 2-cup mark.
4. Add the dried rosemary and lavender to the pod, ensuring they are fully submerged in the honey.
5. Set the Levo machine to 110°F using the temperature control dial.
6. Activate the infusion cycle for exactly 2 hours to gently extract the herbal flavors without overheating.
7. Monitor the machine periodically to confirm the temperature stays steady at 110°F.
8. After 2 hours, turn off the Levo machine and let the honey cool inside for 15 minutes.
9. Strain the infused honey through a fine-mesh sieve into a clean glass jar to remove herb particles.
10. Seal the jar tightly and store it in a cool, dark place for up to 3 months.
Zesty herbal notes from the rosemary and lavender permeate the honey, creating a complex, aromatic sweetness. The texture remains smooth and pourable, perfect for drizzling over cheeses or stirring into tea. Try it as a glaze for roasted vegetables to add a subtle floral twist.
Citrus-Infused Olive Oil using Levo
Savor the bright, zesty flavor of homemade citrus-infused olive oil with this Levo machine method. It’s a versatile condiment that elevates salads, grilled vegetables, and seafood effortlessly. Using a Levo ensures precise temperature control for optimal infusion without bitterness.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 2 cups extra-virgin olive oil (use a high-quality brand for best flavor)
– 2 large oranges, zest only (zest finely to maximize surface area)
– 1 large lemon, zest only (avoid the white pith to prevent bitterness)
– 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
Instructions
1. Wash and dry the oranges and lemon thoroughly to remove any wax or residue.
2. Using a microplane or fine grater, zest both fruits into a small bowl, ensuring you only get the colored outer skin.
3. Combine the zest, olive oil, and rosemary in the Levo machine’s glass vessel, stirring gently with a spoon.
4. Set the Levo to 140°F and the timer for 2 hours, starting the infusion cycle immediately.
5. After the cycle ends, let the oil cool to room temperature in the machine for about 30 minutes.
6. Strain the oil through a fine-mesh sieve or cheesecloth into a clean glass bottle, pressing lightly on the solids to extract all flavor.
7. Seal the bottle tightly and store it in a cool, dark place for up to one month.
Naturally vibrant and aromatic, this oil has a smooth texture with a pronounced citrus kick. Drizzle it over roasted chicken or use it as a dipping sauce with crusty bread for a refreshing twist.
Garlic & Rosemary Butter with Levo
Kick off your next meal with this aromatic garlic and rosemary butter, perfectly infused using the Levo machine for consistent, hands-off flavor. Keep it simple: just three ingredients transform into a versatile compound butter that elevates everything from bread to proteins. This method ensures no burnt garlic or uneven herb infusion, delivering a smooth, restaurant-quality result every time.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup unsalted butter, softened to room temperature for easy mixing
– 4 cloves garlic, minced finely to prevent burning
– 2 tbsp fresh rosemary leaves, chopped or whole for infusion
Instructions
1. Place the softened butter in a medium mixing bowl.
2. Add the minced garlic to the butter.
3. Stir the garlic into the butter until fully combined, about 1 minute.
4. Transfer the garlic butter mixture to the Levo machine’s herb pod or infusion chamber.
5. Add the rosemary leaves to the chamber with the butter.
6. Set the Levo machine to 160°F for infusion.
7. Start the infusion cycle and let it run for 2 hours.
8. After 2 hours, carefully remove the chamber from the Levo.
9. Strain the infused butter through a fine-mesh sieve into a clean bowl to remove solid bits.
10. Transfer the strained butter to an airtight container.
11. Refrigerate the butter for at least 1 hour to solidify before use.
Start by using this butter melted over grilled steak or roasted vegetables for an instant flavor boost. Its creamy texture melts evenly, coating dishes with a rich, herbal garlic essence without overpowering. Try spreading it on crusty bread or tossing with pasta for a quick, gourmet touch that impresses with minimal effort.
Chili Pepper and Basil Oil Infusion
Vibrant and versatile, this chili pepper and basil oil infusion adds a spicy, herbaceous kick to countless dishes. It’s a simple way to elevate meals with minimal effort, using just a few ingredients. Store it in a cool, dark place for up to a month to let the flavors meld.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup olive oil (or any neutral oil like grapeseed)
– 4-6 dried red chili peppers, crushed (adjust to heat preference)
– 1/2 cup fresh basil leaves, packed (stems removed for best flavor)
– 3 garlic cloves, thinly sliced (use more for extra pungency)
Instructions
1. Combine 1 cup olive oil, 4-6 dried red chili peppers, and 3 thinly sliced garlic cloves in a small saucepan.
2. Heat the mixture over low heat until it reaches 200°F, using a thermometer to avoid burning the garlic.
3. Simmer gently for 5 minutes, stirring occasionally to infuse the oil evenly.
4. Remove the saucepan from heat and immediately stir in 1/2 cup fresh basil leaves; the residual heat will wilt them perfectly.
5. Let the infusion cool completely to room temperature, about 30 minutes, to develop deeper flavors.
6. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing lightly on the solids to extract all the oil.
7. Discard the solids and seal the jar tightly for storage.
Bright and aromatic, this oil has a smooth texture with flecks of chili and basil. Drizzle it over pizzas or pasta for an instant flavor boost, or use it as a dipping sauce with crusty bread. Its spicy, herbal notes make it a standout condiment for grilled meats or roasted vegetables.
Lavender-Infused Sugar
A fragrant, versatile sweetener that elevates everything from baked goods to cocktails. Lavender-infused sugar adds subtle floral notes without overpowering. It’s simple to make and stores beautifully for months.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups granulated sugar
– 2 tablespoons dried culinary lavender buds (ensure they’re food-grade, not decorative)
– 1 airtight glass jar (16-ounce capacity or larger)
Instructions
1. Place 2 cups granulated sugar into a clean, dry 16-ounce glass jar.
2. Add 2 tablespoons dried culinary lavender buds directly to the sugar in the jar.
3. Securely close the jar with its airtight lid.
4. Shake the jar vigorously for 30 seconds to evenly distribute the lavender buds throughout the sugar.
5. Store the sealed jar in a cool, dark pantry or cupboard for 2 weeks to allow the flavors to infuse fully. Shake the jar gently every 2-3 days to redistribute the buds.
6. After 2 weeks, open the jar and check the aroma—it should smell distinctly of lavender.
7. Pour the infused sugar through a fine-mesh sieve over a large bowl to separate the lavender buds from the sugar.
8. Discard the spent lavender buds or save them for another use, like steeping in tea.
9. Transfer the lavender-infused sugar back into the cleaned glass jar.
10. Seal the jar tightly and label it with the date.
The sugar will have a delicate, sandy texture with a subtle floral fragrance. Use it to sweeten lemonade, sprinkle over shortbread cookies, or rim glasses for a floral cocktail. It pairs exceptionally well with berries or in simple syrup for iced tea.
Lemon and Thyme Vinegar Infusion
Transform ordinary vinegar with bright lemon and earthy thyme for a versatile kitchen staple. This infusion elevates salads, marinades, and sauces with minimal effort. Keep it simple and let the flavors shine.
Serving: 1 jar | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups white vinegar (or apple cider vinegar for a milder flavor)
– 2 lemons, thinly sliced (use organic if possible to avoid pesticides)
– 4 sprigs fresh thyme (dried thyme works but reduce to 1 teaspoon)
– 1 tablespoon honey (optional, for slight sweetness)
– 1 sterilized 16-ounce glass jar with lid
Instructions
1. Wash and dry the lemons thoroughly to remove any residue.
2. Slice the lemons into thin rounds, about 1/8-inch thick, using a sharp knife.
3. Place the lemon slices in the bottom of the sterilized glass jar.
4. Add the fresh thyme sprigs to the jar, gently pressing them between the lemon slices.
5. Pour the white vinegar into the jar, ensuring it completely covers the lemons and thyme.
6. Stir in the honey with a clean spoon if using, until dissolved.
7. Seal the jar tightly with the lid to prevent air exposure.
8. Store the jar in a cool, dark place like a pantry for at least 2 weeks to infuse.
9. Shake the jar gently every 2-3 days to redistribute the flavors evenly.
10. After 2 weeks, strain the infusion through a fine-mesh sieve into a clean bottle.
11. Discard the solids and store the infused vinegar in the refrigerator for up to 3 months.
12. Use it as needed in recipes, starting with small amounts to gauge potency.
Refreshingly tart with herbal notes, this vinegar adds a zesty kick to vinaigrettes or grilled vegetables. Try drizzling it over roasted chicken for a bright finish, or mix into sparkling water for a tangy drink.
Peppermint-Infused Hot Chocolate Mix
Rethink your hot chocolate routine with this festive twist. Peppermint-infused cocoa mix delivers cool, minty notes in every warming sip. It’s a pantry staple you’ll make once and enjoy all season.
Serving: 12 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups granulated sugar
– 1 1/2 cups unsweetened cocoa powder
– 1 cup powdered milk
– 1 tsp fine sea salt
– 1/2 cup crushed candy canes or peppermint candies
– 1 tbsp pure peppermint extract
Instructions
1. Combine 2 cups granulated sugar and 1 1/2 cups unsweetened cocoa powder in a large mixing bowl.
2. Whisk the sugar and cocoa powder together until no lumps remain, about 1 minute.
3. Add 1 cup powdered milk and 1 tsp fine sea salt to the bowl.
4. Whisk all dry ingredients thoroughly for 2 minutes to ensure even distribution.
5. Pour 1/2 cup crushed candy canes into the dry mixture.
6. Use a rubber spatula to fold the candy pieces in gently to prevent further crushing.
7. Drizzle 1 tbsp pure peppermint extract over the mixture.
8. Stir continuously with the spatula for 3 minutes until the extract is fully incorporated and no wet spots remain.
9. Transfer the finished mix to an airtight container, pressing it down lightly to remove air pockets.
10. Store the container in a cool, dark pantry for up to 3 months.
Zesty peppermint cuts through the rich chocolate base, creating a balanced flavor profile. The mix dissolves smoothly into hot milk, leaving no gritty texture behind. For a festive presentation, rim mugs with additional crushed candy canes before serving.
Spicy Ginger Infused Maple Syrup
Spicy ginger maple syrup transforms breakfast staples with bold warmth. This versatile infusion requires minimal effort but delivers maximum flavor impact. Keep it refrigerated for up to two weeks to use on pancakes, waffles, or oatmeal.
Serving: 12 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup pure maple syrup (grade A or B)
– 1 (3-inch) piece fresh ginger, peeled and thinly sliced
– 1/2 tsp red pepper flakes (adjust for desired heat)
– 1 tbsp water (to prevent crystallization)
– 1/2 tsp vanilla extract (optional, for depth)
Instructions
1. Combine maple syrup, sliced ginger, red pepper flakes, and water in a small saucepan.
2. Heat the mixture over medium heat until it reaches a gentle simmer (about 200°F).
3. Reduce heat to low and maintain a bare simmer for 10 minutes, stirring occasionally to infuse flavors evenly.
4. Remove saucepan from heat and stir in vanilla extract if using.
5. Let the syrup cool completely in the saucepan for 30 minutes to allow flavors to meld.
6. Strain the syrup through a fine-mesh sieve into a clean glass jar, pressing gently on the ginger slices to extract all liquid.
7. Discard the ginger solids and red pepper flakes after straining.
8. Seal the jar tightly and refrigerate immediately for storage.
Notably thick and glossy, this syrup carries a fiery kick balanced by ginger’s earthy spice. Drizzle it over vanilla ice cream for a surprising dessert twist or mix into salad dressings for a sweet-heat vinaigrette.
Raspberry Rose Water
Heralding a delicate fusion of fruit and floral notes, this raspberry rose water offers a refreshing non-alcoholic sipper. It balances tart berries with subtle perfume, perfect for afternoon refreshment or elegant gatherings. Simple ingredients yield impressive results in minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh raspberries (or frozen, thawed)
– 4 cups cold water
– ¼ cup granulated sugar (adjust to taste)
– 1 tbsp rose water (use food-grade, not cosmetic)
– Ice cubes for serving
– Fresh mint leaves for garnish (optional)
Instructions
1. Rinse 2 cups fresh raspberries under cold water and drain thoroughly.
2. Combine raspberries and 4 cups cold water in a large pitcher.
3. Mash the raspberries gently with a wooden spoon to release juices, leaving some texture.
4. Stir in ¼ cup granulated sugar until fully dissolved, about 1 minute.
5. Add 1 tbsp rose water and mix well to incorporate evenly.
6. Cover the pitcher and refrigerate for at least 30 minutes to let flavors meld.
7. Strain the mixture through a fine-mesh sieve into a clean pitcher, pressing solids lightly with a spoon.
8. Discard the raspberry pulp or reserve for another use like smoothies.
9. Fill serving glasses with ice cubes to the top.
10. Pour the strained raspberry rose water over the ice in each glass.
11. Garnish each glass with fresh mint leaves if desired.
Refreshingly tart with a whisper of floral aroma, this drink has a light, slightly pulpy texture from the raspberries. Serve it over ice with a sprig of mint, or get creative by freezing it into popsicles for a summer treat.
Sun-dried Tomato and Basil Olive Oil
Yield a vibrant, versatile oil that elevates simple dishes with Mediterranean flair. This sun-dried tomato and basil olive oil is a pantry staple you’ll reach for again and again. It’s perfect for drizzling, dipping, or dressing.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup extra virgin olive oil (use a high-quality brand for best flavor)
– ½ cup sun-dried tomatoes in oil, drained and patted dry (or use dry-packed, rehydrated in warm water for 10 minutes)
– ¼ cup fresh basil leaves, packed (stems removed)
– 2 garlic cloves, peeled (adjust to taste)
– ½ tsp red pepper flakes (optional, for a spicy kick)
– ½ tsp kosher salt
Instructions
1. Roughly chop the sun-dried tomatoes and fresh basil leaves.
2. Place the chopped tomatoes, basil, garlic cloves, red pepper flakes (if using), and kosher salt into a clean, dry 16-ounce glass jar or bottle.
3. Pour the extra virgin olive oil over the ingredients in the jar, ensuring all solids are fully submerged.
4. Seal the jar tightly with a lid and shake vigorously for 30 seconds to combine.
5. Let the jar sit at room temperature, away from direct sunlight, for at least 4 hours to allow flavors to infuse. For deeper flavor, refrigerate for 24 hours.
6. After infusing, strain the oil through a fine-mesh sieve or cheesecloth into a clean container to remove solids, pressing gently to extract all oil.
7. Discard the solids or reserve them for use in salads or pasta.
8. Store the strained oil in a sealed container in the refrigerator for up to 2 weeks.
Drizzle this oil over grilled vegetables or crusty bread for an instant flavor boost. Its rich, savory notes from the tomatoes and aromatic basil make it ideal for marinating chicken or finishing soups. Keep it chilled to maintain freshness and vibrant color.
Herbal Chamomile Tea Blend
Tired of store-bought tea bags? This herbal chamomile blend offers a fresh, customizable alternative you can make in minutes. It’s perfect for winding down after a long day or soothing an upset stomach.
Serving: 12 servings | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup dried chamomile flowers (loose, not in tea bags)
– 1/4 cup dried lavender buds (optional, for floral notes)
– 2 tbsp dried lemon verbena (or dried mint for a different twist)
– 1 tbsp dried rose petals (for color and mild sweetness)
– 1 tsp dried orange peel (adjust to taste for citrus flavor)
Instructions
1. Measure 1 cup of dried chamomile flowers into a large, dry mixing bowl.
2. Add 1/4 cup of dried lavender buds to the bowl, if using, for a calming floral aroma.
3. Incorporate 2 tbsp of dried lemon verbena, which adds a bright, lemony note—crush it lightly with your fingers to release more flavor.
4. Mix in 1 tbsp of dried rose petals gently to avoid bruising them, as they provide visual appeal and a subtle sweetness.
5. Stir in 1 tsp of dried orange peel, adjusting the amount based on your preference for citrus intensity.
6. Use a spoon or your hands to combine all ingredients thoroughly until evenly distributed, ensuring no clumps form.
7. Transfer the blend to an airtight glass jar, sealing it tightly to preserve freshness and prevent moisture absorption.
8. Store the jar in a cool, dark place like a pantry, away from direct sunlight, to maintain potency for up to 6 months.
9. To serve, scoop 1-2 tsp of the blend into a tea infuser or strainer per 8 oz cup of hot water.
10. Steep the blend in water heated to 200°F for 5-7 minutes, depending on desired strength—avoid over-steeping to prevent bitterness.
11. Remove the infuser and discard the used herbs, then enjoy the tea hot or let it cool for iced variations.
Warm and floral, this tea has a smooth, delicate texture with hints of citrus and herbs. Serve it over ice with a slice of lemon for a refreshing summer drink, or add a drizzle of honey to enhance its natural sweetness in colder months.
Eucalyptus and Mint Body Oil
A refreshing body oil that blends eucalyptus’s crisp scent with mint’s cooling sensation for a soothing post-shower treat. This simple recipe uses just a few ingredients and takes minutes to prepare, offering a customizable aromatherapy experience. Perfect for dry skin or as a muscle-relaxing massage oil, it’s a versatile addition to any self-care routine.
Serving: 1 bottle (about 8 oz) | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fractionated coconut oil (or any neutral carrier oil like jojoba or almond oil)
– 15 drops eucalyptus essential oil (use 10 drops for a milder scent)
– 10 drops peppermint essential oil (adjust to preference for cooling intensity)
– 1 dark glass bottle with dropper (8 oz size, to protect oils from light degradation)
Instructions
1. Place a clean, dry dark glass bottle on a flat surface to prevent spills during pouring.
2. Measure 1 cup of fractionated coconut oil using a liquid measuring cup for accuracy.
3. Slowly pour the fractionated coconut oil into the dark glass bottle, filling it about three-quarters full to leave room for essential oils.
4. Add 15 drops of eucalyptus essential oil directly into the bottle using the dropper from the essential oil bottle.
5. Add 10 drops of peppermint essential oil into the same bottle, using a separate dropper or cleaning the dropper between oils to avoid cross-contamination.
6. Securely screw the cap onto the dark glass bottle to prepare for mixing.
7. Hold the bottle firmly with both hands and shake vigorously for 30 seconds to fully blend the oils, ensuring no separation.
8. Let the mixture sit undisturbed for 2 minutes to allow any bubbles from shaking to settle.
9. Unscrew the cap and check the scent by wafting it gently—add 1-2 more drops of either essential oil if a stronger aroma is desired, then shake again for 10 seconds.
10. Label the bottle with the date and ingredients for future reference, storing it in a cool, dark place away from direct sunlight.
What results is a light, non-greasy oil that absorbs quickly into skin, leaving a refreshing tingle from the peppermint and a clean, invigorating aroma from the eucalyptus. For a creative twist, use it as a pre-workout rub to energize muscles or add a few drops to a warm bath for a spa-like soak. Its versatility makes it ideal for gifting or keeping on hand for daily hydration.
Saffron Honey Infusion
Perfect for brightening winter days, this saffron honey infusion combines floral notes with subtle sweetness. It’s a versatile syrup that elevates both drinks and desserts with minimal effort.
Serving: 12 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup water
- 1 cup honey (preferably raw, for richer flavor)
- 1/4 tsp saffron threads (crush lightly between fingers to release aroma)
- 1 tbsp lemon juice (freshly squeezed, adjust to balance sweetness)
Instructions
- Combine water and honey in a small saucepan over medium heat.
- Stir continuously with a whisk until honey fully dissolves, about 2 minutes.
- Add saffron threads to the mixture, stirring to distribute evenly.
- Bring the mixture to a gentle simmer at 200°F, then reduce heat to low.
- Let it steep for 10 minutes without boiling to infuse the saffron flavor.
- Remove the saucepan from heat and stir in lemon juice immediately.
- Strain the infusion through a fine-mesh sieve into a heatproof jar.
- Cool the syrup to room temperature, about 30 minutes, before sealing.
- Store in the refrigerator for up to 2 weeks, shaking before each use.
Once cooled, the syrup has a smooth, slightly viscous texture with golden hues. Its floral saffron aroma pairs beautifully with warm teas or drizzled over yogurt. Try it as a glaze for roasted fruits to add a sophisticated touch.
Conclusion
Joyful infusions await! This roundup offers 32 creative ways to use your Levo machine, making infused delights simple and delicious. We hope these recipes inspire your next kitchen adventure. Give them a try, leave a comment with your favorite, and don’t forget to share this article on Pinterest to spread the joy!
