Instructions

1. Bring the filtered water to a boil.
2. Lower the heat and add a tablespoon of dried lavender to the pot.
3. Simmer on low heat for 3-5 minutes.
4. Turn the heat off and add a half cup of sugar to the pot. Stir until the sugar dissolves.
5. Let the lavender syrup cool to room temperature. Once cooled, strain the lavender buds from the syrup.
6. Pour 1/4-1/3 of a cup of the lavender syrup into your sing-top bottles.
7. Fill the rest of the bottle with fresh kombucha, leaving 1-2 inches at the top of each bottle. 
8. Cover tightly with the lid and gently shake to mix the lavender syrup with the kombucha.
9. 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.
10. Pop or “burp” the bottle every other day to release pressure. This is essential to prevent the bottles from exploding.