Lavender kombucha made with unripened Camellia sinensis starter is a perfect light and fizzing drink for warm summertime days ! With a long chronicle of use as a calming redolent herb , lavender makes a lovely second tempestuousness to flavor kombucha .
Want to save this post for later?
We ’ll station it to your inbox , plus get updates from us every calendar week !
I agree to be sent electronic mail .
Edible Lavender Flowers
Lavender is a wonderful spring and summer peak with amazing aromatics and tons of benefit . With internal and extraneous use , beautiful purple blooms , and calm nature , no wonder it ’s a garden favorite !
This efflorescence has a prospicient history of use for it ’s aromatics , skin benefit , and soothing capability . I care to practice lavender to makesalve , cooling lemonade , andherbal ice lolly .
Whether yougrow your own lavenderanddry it on a rack , orbuy dry out lavender , it has a light floral and vulgar taste sensation that makes for a super comfort tea . Which , in turn , makes a tasty kombucha too !
When you impart lavender Camellia sinensis to kombucha , the health benefits are an amazing silver gray lining to the lighter and flowered summery flavor . Lavender is know for equilibrise humor , and historically was used as an herb for warmth .
Lavender is helpful for sleep , is pain relieving and anti - instigative , as well as helps digestion . combine with the antioxidant powers of unripe tea and probiotic rich kombucha , this formula makes an astonishingly beneficial drink .
SCOBY For Life
I prefer to usegreen afternoon tea kombuchain this recipe so the lavender savor is n’t overpowered . Making lavender kombucha is a second fermentation , so it does n’t need a SCOBY ( Symbiotic Culture of Bacteria and Yeast ) .
If you ’re unexampled to brewing kombucha , a SCOBY is a slimy - hotcake - look thing full of all of the just bacteria and barm that fuels the first kombucha fermentation , and creates the fizz and bubble .
SCOBYs are active , and they bring their sinewy goodness and energy to every original brewage . And the best part ? They breed ! So it ’s easy to keep your kitchen kombucha manufacturing plant roll , as well as fueling the brewage of your admirer and neighbour .
I like to think of a SCOBY as a ally , and it can be a lovely connection to partake with your fellow ‘ booch lovers . Is it kinda unearthly looking ? Yes , but it is alive , sound , and makes a adorable gift for those who roll in the hay !
To study more about how to brew a basic kombucha first fermentation and a sequel of my love of SCOBYs , read this formula here .
If you demand to buy a SCOBY , I recommend buy themother culturefrom fromKombucha Kamp .
If SCOBYs are n’t your matter and you ’re just in it for the second fermentation , it ’s fine to practice bottled kombucha from the storage that has n’t been season yet . With 2nd tempestuousness , a SCOBY is n’t call for .
There are so many options for kombucha second ferments ! Some of my favorites arestrawberry , rose , ginger , anddandelion . Each herbaceous plant brings different benefit to kombucha , and lavender is a wonderful herbaceous plant to use !
Lavender Kombucha Recipe
This recipe starts with brewing lavender tea and making it into a sweet simple syrup . I get hold that making a syrup is the best way to get the most fizz and bubbles , since gelt is what fuels the fermentation cognitive process .
It ’s all right to use less sugar , but keep in judgement that the end leave post zymosis wo n’t be a sugar laden boozing . Most of the sugar will be metabolize by the yeast from the original kombucha add together during fermentation .
Ingredients
Dried lavender blossom : Use anyedible lavender flowersfrom your garden and dry them , or buydried lavender . It ’s also okay to use fresh lilac-colored flowers !
Fresh lemon yellow : I like to use new squeezed lemons !
cabbage : wampum is necessary to fuel the fermentation cognitive process , but the amount is somewhat flexible . I useorganic granulated sugar . It bring just as well to interchange the sugar with honey .
ferment kombucha : I commend usinggreen tea kombucha , it ’s short look and fizz are a perfect pairing with lavender flavor . you may useblack tea kombucha , but I feel the flavour overpowers the lavender .
Make Lavender Syrup
First , put the lilac-colored flowers , H2O , and Citrus limon juice into a slew and impart to a aristocratical boiling point over intermediate heat .
Once the water system is boil with the herbs and other fixings , then supply the sugar and shake up until it dissolves .
plough off the heat and allow the lavender syrup coolheaded completely down to room temperature . Then tense the lilac-colored prime out with a o.k. mesh sieve .
Kombucha Second Fermentation
Gently whirl the fermented kombucha from the first fermentation process to equally distribute the yeast before you pour it into the nursing bottle .
Then practice a funnel to pour one cup of brewed gullible tea kombucha into each bottle .
Next , pour about one cup of lavender syrup into each bottleful , make trusted to forget about 1 - 2 inches in the neck of the bottles for headspace .
notice : I like the balance of using one-half kombucha and half lavender syrup per bottle , but this can be adjust to your liking .
Now seal the bottles and shake them gently to amalgamate the syrup with the kombucha so the bacteria and yeast are distributed around .
Then position the bottles in a way that is out of lineal sunlight , and where you will remember to check on them day by day . I ’m a devotee of setting a day-by-day alert , because out - of - sight - out - of - mind is a lawful phenomenon !
As the fermentation operation come about , you will observe little bubbles forming at the top and the barm will swim . chequer the bottle day by day and “ burp ” them at least once day by day to release force per unit area .
If there is built up insistency and bubbles race to the top , that mean the agitation is done and you’re able to move that bottle to the icebox . Now it ’s quick to drink !
Note : Keep in nous as you delay the bottles that lavender kombucha may not get as fizzing as yield kombuchas .
Depending on the ambient air temperature , a kombucha 2d fermenting can take anywhere from 2 to 5 day or so .
A Cold Drink For Chilling Out
Lavender kombucha is best served chilled on a warm summertime day , let the herbs calm your soul and give a relaxing vibration to your afternoon .
I love to accompany this tasty probiotic plenteous drinking with somelavender lemon shortbread cookies , it ’s utter for a summer snack !
Lavender is the best way of life to unwind , give yourself prison term to tolerate , and take care of any worries you might have . cheer !
More Fermented Drinks
Best Kombucha Flavors
Lavender Kombucha
Equipment
Instructions
Notes
Nutrition
Join My Free Foraging & Herbalism Email Course!
Δ
