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Homemade Lavender Kombucha
Author: Julia
Ingredients
  • 2 gallons homemade kombucha
  • 1 cup dried lavender buds
  • 8 Black Tea bags
  • 1-1/4 cups granulated sugar
  • 1 gallon water
Instructions
  1. In a large pot, heat a gallon of water until boiling.
  2. Romove pot from the heat, add the black teabags and lavender buds.
  3. Allow the tea to steep 12 minutes then remove the teabags, but leave the lavender buds in.
  4. Add the sugar and stir to dissolve
  5. Allow tea to cool to room temperature.
  6. When cool, Carefully pour already prepared homemade kombucha into the pot with the lavender tea.
  7. 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.
  8. 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.
  9. 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.
Recipe Notes

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.