If you’re a fan of lavender tea, then this lavender kombucha is sure to be your new favorite! The subtle floral notes create a delicate and delicious brew.
I’ve been on a kombucha kick lately, experimenting with various flavors like mango, lemon, and strawberry. Today, I’m excited to share a recipe for lavender kombucha made with dried lavender buds.
This recipe makes a soft and subtle flavored kombucha with a light lavender flavor. I made a lavender simple syrup, which was added to the kombucha during the second fermentation. The color of the kombucha may differ depending on the type of tea you use for your homemade kombucha.
How To Make Lavender Kombucha
For this recipe, you will need a fresh batch of homemade kombucha and, culinary lavender, and sugar.
Bring a cup and a half of filtered water to a boil. Lower the heat and add a tablespoon of dried lavender to the pot. Simmer on low heat for 3-5 minutes.
Turn the heat off and add a half cup of sugar to the pot. Stir until the sugar dissolves.
Let the lavender syrup cool to room temperature. Once cooled, strain the lavender buds from the syrup.
Pour 1/4-1/3 of a cup of the lavender syrup into your sing-top bottles.
Fill the rest of the bottle with fresh kombucha, leaving 1-2 inches at the top of each bottle.
Cover tightly with the lid and gently shake to mix the lavender syrup with the kombucha.
Let the bottle sit at room temperature for 3-5 days or until the kombucha is fizzy and to your liking. The warmer your home is, the faster the kombucha will ferment.
Pop or “burp” the bottle every other day to release pressure. This is essential to prevent the bottles from exploding.
How To Make Fresh Kombucha
To start, you’ll need a SCOBY (Symbiotic Culture of Bacteria and Yeast).
If you don’t already have a SCOBY, you can purchase a starter kit online or at health food stores. These kits usually come with a starter culture, tea, and sometimes a glass jar for fermentation.
Follow the directions provided with your kit, but the basic process involves:
- Brewing black tea and mixing in sugar.
- Allow the tea to cool before pouring it into a glass jar.
- Add the SCOBY and cover the jar with a breathable cotton cloth or coffee filter.
- Let the tea ferment at room temperature for about seven days.
After this initial fermentation, you can move on to a second fermentation to flavor your kombucha, like with this lavender recipe!
Watch The Recipe Video:
FAQ
What type of tea should I use for making kombucha?
You can use black, green, white, or oolong tea as the base for your kombucha. Each type of tea will give your kombucha a slightly different flavor and color. Black tea is the most commonly used and tends to produce a stronger, richer flavor.
Where can I find culinary lavender?
Culinary lavender is often available at health food stores, specialty spice shops, or online. Be sure to use lavender labeled as “culinary” to ensure it’s safe for consumption.
How do I know if my kombucha is ready after the second fermentation?
Your kombucha is ready when it has reached the desired level of fizziness and flavor. This usually takes 3-5 days, depending on the temperature of your environment. Remember to “burp” the bottles every other day to prevent too much pressure from building up.
Can I add more lavender syrup if I want a stronger flavor?
Yes, you can adjust the amount of lavender syrup to your taste. Just be mindful that adding more syrup will increase the sweetness of your kombucha.
How do I store my lavender kombucha?
Once the second fermentation is complete, store your kombucha in the refrigerator. This will slow down the fermentation process and keep your kombucha fresh and fizzy for up to a month.
What if I don’t have a SCOBY?
If you don’t have a SCOBY, you can purchase a kombucha starter kit online or at health food stores. These kits typically include everything you need to start brewing your own kombucha, including a SCOBY.
Can I use fresh lavender instead of dried?
You can use fresh lavender, but the flavor may differ slightly. If using fresh lavender, double the amount used in the recipe, as fresh herbs are less concentrated than dried.
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Lavender Kombucha Recipe
If you’re a fan of lavender tea, then this lavender kombucha is sure to be your new favorite! The subtle floral notes create a delicate and delicious brew.
- Prep Time: 20 minutes
- Total Time: 20 minutes + 3 days
- Yield: 4 bottles 1x
- Category: beverages
- Method: fermentation
- Cuisine: American
Ingredients
- 1/2 gallon freshly brewed kombucha
- 1 1/2 cups of filtered water
- 1 tablespoon dried culinary lavender
- 1/2 cup sugar
Instructions
- Bring the filtered water to a boil.
- Lower the heat and add a tablespoon of dried lavender to the pot.
- Simmer on low heat for 3-5 minutes.
- Turn the heat off and add a half cup of sugar to the pot. Stir until the sugar dissolves.
- Let the lavender syrup cool to room temperature. Once cooled, strain the lavender buds from the syrup.
- Pour 1/4-1/3 of a cup of the lavender syrup into your sing-top bottles.
- Fill the rest of the bottle with fresh kombucha, leaving 1-2 inches at the top of each bottle.
- Cover tightly with the lid and gently shake to mix the lavender syrup with the kombucha.
- Let the bottle sit at room temperature for 3-5 days or until the kombucha is fizzy and to your liking. The warmer your home is, the faster the kombucha will ferment.
- Pop or “burp” the bottle every other day to release pressure. This is essential to prevent the bottles from exploding.
Notes
Nutrition Facts
- Serving Size: 1 bottle
- Calories: 45
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