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Pouring kombucha with lavender into a glass

Lavender Kombucha

Prep: 3 days
Total: 3 days
Servings: 8 cups
Author: Sarah Bond
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!
4.7 from 11 votes
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Ingredients

  • 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

Instructions 

  • 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.

Notes

*Feel free to substitute a blueberries, or use 2 to 4 Tbsp of honey or sugar.

Recommended Products

Culinary Lavender
Flip Top Brewing Bottles
Funnels

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Nutrition

Serving: 1cup (depends on fermentation length) | Calories: 37kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 11mg | Fiber: 2g | Sugar: 2g