This easy Lavender Kombucha has a lovely floral flavor from lavender simple syrup. It's sweet, fizzy, and refreshing!
This Lavender Kombucha is light and refreshing. It's the perfect alternative to soda.
It has a subtle floral flavor. Made with lavender simple syrup, it has the perfect amount of sweetness.
Drink it by itself or add some rum, vodka or tequila. It would make the perfect base for an ice cream float.
Some other lavender recipes I've made are Lavender Lemonade, Lavender Latte, and Iced Lavender Dirty Chai Latte.
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Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and / or sweetener), carbon dioxide builds.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Lavender simple syrup: Adds sweetness. I made it with granulated sugar, but you could also use brown sugar for a different taste.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
Lavender Simple Syrup:
In a saucepan, bring water, sugar, and edible lavender flowers to a boil. Reduce to a simmer and cook partially covered for 10-15 minutes.
Place a fine mesh strainer over a mason jar or other container, and strain lavender flowers from simple syrup.
Store in the refrigerator for up to two weeks.
Lavender Kombucha:
Next you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Pour ½ cup lavender simple syrup into each bottle. Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
Other Ways To Use Lavender Simple Syrup
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends how much sugar you have in the kombucha. (Sugar in the form of fruit and / or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
💭 Tips
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🧂 You May Need
📋 Recipe
Lavender Kombucha
Ingredients
Lavender Simple Syrup
- 2 tablespoons food grade lavender flowers
- 2 cups sugar
- 2 cups water
Lavender Kombucha
- 12 cups homemade kombucha
- 2 cups lavender simple syrup
Instructions
Lavender Simple Syrup
- Bring all ingredients to a boil in a saucepan.
- Reduce to a simmer. Let simmer partially covered for 10-15 minutes. Strain.
Lavender Kombucha
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup lavender simple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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