Homemade Lavender Kombucha

Name: Homemade Lavender Kombucha
Prep time: 15 min
Total time: 15 min
Yield: 12 serving
Ingredients: 2 gallons homemade kombucha; 1 cup dried lavender buds; 8 black tea bags; 1 and 1/4 cups granulated sugar; 1 gallon water

User Reviews

4.4

24 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
12
Calories
90 kcal
Course
Drinks
Cuisine
American

Homemade Lavender Kombucha

Tyler Espinosa

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A unique spin on homemade kombucha, add lavender buds to your secondary fermentation for a delicious natural flavor.

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Ingredients

Servings

2 gallons homemade kombucha
1 cup dried lavender buds
8 black tea bags
1 and 1/4 cups granulated sugar
1 gallon water

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Instructions

In a large pot, heat a gallon of water until boiling.
Romove pot from the heat, add the black teabags and lavender buds.
Allow the tea to steep 12 minutes then remove the teabags, but leave the lavender buds in.
Add the sugar and stir to dissolve
Allow tea to cool to room temperature.
When cool, Carefully pour already prepared homemade kombucha into the pot with the lavender tea.
Follow the normal steps you take to store your kombucha, leaving the lavender buds in the kombucha (you’ll be straining the buds out when you’re ready to drink the kombucha). I bottle my kombucha, so from here, I pour the lavender kombucha into a pitcher and then pour from the pitcher into the bottles.
Do you want your kombucha to go through a secondary fermentation? If no, then simply refrigerate your lavender kombucha and strain the kombucha before drinking.
If you would like to put the kombucha through a secondary fermentation, store the bottles (or whatever vessel it’s stored in) in a warm, dark room and leave for 3 days. This will allow the probiotics to process the newly added sugar. After the secondary fermentation is complete, refrigerate it and strain the lavender buds out when you’re ready to drink it.

Notes

Keep in mind, brewing kombucha at home can be very risky. If your SCOBY ever looks strange to you, consult someone you know who is an experienced kombucha brewer. If not, discard the SCOBY and start over – never take risks with your digestive health. Also never store kombucha in anything made out of ceramic or plastic. Stick to glass. If you are new to brewing kombucha and have any questions, please don’t hesitate to email me.