Lavender Kombucha

Lavender kombucha made with green tea starter is a perfect light and fizzy drink for warm summer days with a lovely floral and earthy flavor.

This recipe will make about four 16-18oz bottles.

Course Drinks

Cuisine American

Prep Time 15

Cook Time 5

Fermenting Time 4

Total Time 4 20

Servings servings

Calories 131kcal

Put the lavender flowers, water, and lemon juice into a pot and bring to a gentle boil over medium heat.
Once it is boiling add the sugar and stir to dissolve. Turn off the heat and allow the lavender syrup to cool completely to room temperature, then strain out the lavender flowers with a fine mesh sieve.

Gently swirl the fermented kombucha (from the first fermentation process) before you pour it into the bottles to evenly distribute the yeast, then pour one cup of brewed kombucha into each bottle.
Then pour about one cup of lavender syrup into each bottle, leaving about 1-2 inches in the neck of the bottles for headspace.
Seal the bottles and shake them gently to mix.
Place the bottles in a room that is out of direct sunlight, and where you will remember to check on them daily.
As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once daily to release pressure. If there is built up pressure and bubbles race to the top, then move the bottles to the refrigerator. Depending on the ambient air temperature, this can take anywhere from 2 to 5 days or so.
Best served chilled on a warm summer day.

I recommend using kombucha that has been through the first fermentation process using green tea for this kombucha flavor. Green tea kombucha has a lighter flavor and will not overpower the lavender taste.
Fresh lavender flowers can be used instead of dried.
Honey can be used instead of sugar.
I like the balance of using half kombucha and half lavender syrup per bottle, but this can be adjusted to your liking.
Lavender kombucha may not get as fizzy as fruit kombuchas.
This kombucha can be chilled and enjoyed right away if you prefer to skip the 2nd fermentation process.
When you burp the bottles to release the pressure, check to see how quickly the bubbles race to the top. If you only see a few bubbles and they are slow to make their way to the top, you can replace the lid and check the next day. If the pressure release is loud and bubbles race to the top, then you know it is time to move that bottle to refrigeration!
In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. I recommend checking your bottles daily until you get familiar with the process and about how long it takes in your situation. Refrigeration slows the process, which will keep the kombucha from exploding under pressure.

Serving: 1cup | Calories: 131kcal