Homemade lavender kombucha – brew kombucha at home and flavor it with lavender for an herby, floral delicious flavor!
Note: I published a cookbook called Delicious Probiotic Drinks that includes everything you need to know about brewing kombucha at home, as well as delicious ways of flavoring it.
Probiotics are delightful creatures that help keep your digestive system functioning properly, and thereby promote a healthy immune system.
Kombucha is a natural bubbly beverage with an abundance of probiotics. Its origins have been traced to Asia. From there, kombucha was brought to Russia and then to Germany and the rest of Europe. It is brewed using tea and sugar through a fermentation process that requires a symbiotic culture of bacteria and yeast (SCOBY).
Kombucha can help achieve digestive balance, boost your energy level, detox the liver, and possibly help maintain a healthy weight.
For almost a year, my boyfriend and I have been brewing kombucha at home. We have made all sorts of flavors by adding 100% juices, dried fruit and more recently, lavender buds. Remember from my Lavender Chocolate Chip Cookies post?
Lavender has great health benefits, such as eliciting relaxation and helping ease insomnia, calming headaches and relieving indigestion. Put kombucha and lavender together and you achieve an all around healthful elixir.
If you made a resolution about health this year, you would not be alone. Whether you are looking to drop the weight you collected during the holidays, exercise more, or add vegetables to your diet, you have company. My opinion is that balance is very important; kombucha is one component that helps to create balance, as it works wonders for your overall health and thereby your state of mind.
If brewing kombucha at home is not your thing, no biggy. If I were to encourage any health habit it would be to get probiotics into your life regularly through natural foods such as store-bought kombucha, yogurt, kefir, or other fermented foods such as sauerkraut.
How to Make Lavender Kombucha:
I posted a tutorial on How to Make Homemade Kombucha back in May, so simply follow the steps in my earlier post prior to following this recipe.
You’ll need to start with 2 gallons of already prepared kombucha (you can scale the recipe up or down as needed), and from there, the instructions in this recipe are to flavor the kombucha and to put it through a secondary fermentation.
Brewing kombucha at home can be risky, and drinking kombucha is not for everyone. I encourage you to use caution when brewing kombucha and to pay attention to the way your body feels after drinking it. If you are new to home-brewing, please respond to this post or email me with questions.
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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Homemade Lavender Kombucha
- 2 gallons homemade kombucha
- 1 cup dried lavender buds
- 8 Black Tea bags
- 1-1/4 cups granulated sugar
- 1 gallon water
- 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.
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.
Nutrition InformationServing Size 16 ounces
Amount Per Serving Calories 90Unsaturated Fat 0gCarbohydrates 20gSugar 14g
For detailed instructions on brewing kombucha, ginger beer, kefir, and other fermented probitoic beverages, pick up a copy of my cookbook, Delicious Probiotic Drinks!
Thursday 9th of September 2021
My scoby is about 1.5 inches thick. I have never separated it and have probably used the same one for over a year should I separate it or start something new what should I do. My kombucha is starting to taste kind of vinegary
Friday 10th of September 2021
Hi Shelley! If it were me, I would probably halve the SCOBY. While it is great to have a large culture of bacteria and yeast, at a certain point they start competing for resources. For the sake of keeping a strong, healthy culture, it's great to eliminate some of the population from time to time. Hope that helps!! xoxo :D
Monday 17th of May 2021
If you already have 2 gallons of prepared kombucha tea why add extra tea with the lavender. Seems too me it would be just too strong to drink.
Tuesday 18th of May 2021
If you're concerned about the strength, you can leave out the additional tea and just use lavender buds. I've always added more tea when making this flavor and haven't found it overly strong, but it's all a matter of personal preference, you know? ;)
Friday 7th of June 2019
Hey- I made kambucha in a glazed ceramic pot with a lid, you think this is safe to drink?
Friday 7th of June 2019
Hi there! As long as the ceramic has a food-grade glaze, you will be fine!
Saturday 29th of December 2018
Hi! Should the lids be shut tightly during the second fermentation or should I use a breathable cloth to cover as in the first? Thank you, can’t wait to make this!
Thursday 3rd of January 2019
For secondary fermentation, you'll want to bottle the kombucha in sealed glass bottles so that it can build up pressure (and therefore fizziness). Let me know if you have any other questions! xo
Tuesday 25th of September 2018
I grow fresh lavender in my garden. Can I use fresh sprigs or does it have to be dried? And when you say buds do you mean just the flower part no stems? I’m new to using the herb in the kitchen. Thanks in advance!
Thursday 27th of September 2018
Hi Kat! I would stick with dried lavender buds only because I've never tested the recipe with fresh, so I'm not sure how well it would turn out. It's entirely possible it would be great, but I would hate for you to go through the whole process only to have it turn out poorly. Hope you enjoy! xo