Go Back
–+ servings
Print

Lavender Lemon Kombucha

This lavender lemon kombucha is the perfect spring drink. Sparkling, light, refreshing and thanks to lavender flowers it tastes really nice. Just like you expect spring to taste like. And just by the way, kombucha is also extremely healthy for your intestines because of the probiotic bacteria in it. The preparation is very simple and safe to succeed. You need a pinch of Provence and some holiday feeling? Then there is no way around this lavender lemon kombucha!
Course beverage
Cuisine Japanese
Keyword ferment, kombucha, lavender lemon kombucha
Cook Time 20 minutes
fermentation 6 days
Total Time 6 days 20 minutes
Servings 1 Liter
Author Velvet & Vinegar

Equipment

  • water heater (optional)
  • fermentation vessel
  • cotton cloth
  • rubber band

Ingredients

First fermentation

  • 2 l water
  • 16 g green tea organic
  • 160 g cane sugar organic
  • 1 kombucha fungus organic
  • 200 ml starter liquid organic

Second Fermentation

  • 1 l kombucha organic
  • 2 tbsp fresh lemon juice organic
  • 2 tsp dried lavender blossoms organic

Instructions

  • Rinse fermentation vessel with hot water and sterilize in the oven at 200° Celsius for approx. 10-15 minutes.
  • Bring water to the boil in a kettle. Pour into a vessel, add tea leaves and dissolve sugar in the still hot water.
  • Let tea steep for 20 minutes. Then remove the tea leaves with a sieve and let the tea cool down completely.
  • Pour the kombucha fungus and starter liquid into the cooled fermentation vessel. Pour in cold tea. Cover the opening of the fermentation vessel with an air-permeable cotton cloth and fasten with a rubber band. Let kombucha ferment for about 3 days in a place protected from direct sunlight. Check from time to time that the fungus is covered with liquid.
  • Pour kombucha into a glass bottle, add lemon juice and lavender flowers. Close the bottle hermetically and place in the refrigerator for 2-3 days. Vent from time to time. Do not forget to keep about 100-200ml of the already brewed Kombucha for the next batch.

Notes

*Depending on what temperature is in your rooms, more or less kombucha evaporates. Therefore, it is always very difficult to give exact quantities of kombucha you will get in the end. Besides, you still have to put some kombucha aside for the next batch.
Therefore, 2 liters of Kombucha will usually give me 1.5 liters of drinkable Kombucha.