How to make a delicately floral lavender kombucha! With just dried lavender buds and a berries (or sugar), your kombucha is transformed into a delightful flavor straight from the south of France.
You asked, I brewed! Coming at you with another floral kombucha recipe, this time with a Provençal lavender flavored kombucha!
When using lavender in any kind of recipe, it’s always a balancing act between adding enough lavender to actually taste it, and not adding so much that your recipe tastes like soap.
But when you get that balance right, kombucha and lavender combine into delicious floral bliss! Let’s brew.
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor/sugars and bottling it. The lavender will be our flavor maker today, and crushed berries will provide the sugar needed for carbonation.
In order to make this Lavender Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Ingredients for lavender kombucha
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
- Dried Lavender Buds: As a precaution, ensure these lavender buds are food grade (i.e. don’t have added perfumes or chemicals). You’ll usually find culinary lavender where you would find tea in the grocery (or online here).
- Blackberries: We’ll use a few fresh or frozen (and thawed) blackberries to provide the kombucha with enough sugar to carbonate (while also giving the ‘buch a hint of purple color to match the lavender flavor). Just mash them up to expose the sugary insides, then drop them into your bottles! You can also use blueberries, honey, or sugar.
How to make lavender kombucha
Making your own sour raspberry kombucha is super easy. The process goes something like this:
- Bottle: Evenly distribute lavender buds and mashed berries (or your chosen sweetener) into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out the lavender buds and berry fibers.
- 1/2 gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
- 8 to 10 blackberries* (fresh or frozen and thawed)
- 1 tsp culinary lavender
- Bottle: Mash blackberries into a rough paste. Evenly distribute mashed berries and lavender buds into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the flower buds and fibers. Can be stored in the fridge, tightly sealed, for several weeks.
*Feel free to substitute a blueberries, or use 2 to 4 Tbsp of honey or sugar.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cup (depends on fermentation length)
Amount Per Serving: Calories: 37 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 3g