Lavender Kombucha

Ingredients: Lavender Simple Syrup 2 tablespoons food grade lavender flowers 2 cups sugar 2 cups water

Ingredients: Lavender Kombucha 12 cups homemade kombucha 2 cups lavender simple syrup

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.

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.

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