Fizzy Lavender Kombucha With Second Fermentation
This Lavender Kombucha recipe, made with a green tea starter and a second fermentation process, is a fantastic way to savor the sweet taste of summer. It has a perfect light fizz, combined with the benefits of lavender and loads of probiotics, making it a refreshing drink you’ll enjoy all season! Best of all, this flavored kombucha recipe only requires a few ingredients and is quick to put together.
Servings 8 Cups
Instructions
Stage 1 – Prepare Kombucha Base
- Boil Water: In a pot, bring 500 ml (2 cups) water to a boil.
- Brew Tea: Turn off heat, add 2 tablespoons green tea, and steep for 10 minutes.
- Mix with Sugar: In a gallon jar, add 1 cup sugar. Strain in brewed tea and stir until dissolved.
- Add Water: Add mineral water until the jar is three-quarters full (about 3 liters).
Stage 2 – First Fermentation
- Add Scoby: Add the scoby and fill the jar with more mineral water, leaving some space at the top.
- Cover: Cover with a cotton cheesecloth and secure with a rubber band.
- Ferment: Keep at room temperature, out of direct sunlight, for 5-15 days. Taste after 5 days to reach desired flavor.
Stage 3 – Lavender Syrup
- Boil Ingredients: In a pot, combine lavender flowers, water, and lemon juice. Boil gently.
- Add Sugar: Add 1 cup sugar, stir until dissolved, and let cool. Strain out flowers.
Stage 4 – Second Fermentation
- Bottle the Kombucha: Swirl the fermented kombucha gently to mix the yeast. Using a funnel, pour 1 cup of kombucha into each bottle.
- Add Lavender Syrup: Add 1 cup of the lavender syrup to each bottle, leaving some headspace.
- Seal and Mix: Seal the bottles securely and give them a gentle shake.
- Ferment Again: Place the bottles in a location away from direct light at room temperature. Let them sit for 2 to 4 days. Burp the bottles daily to release pressure.
- Chill and Enjoy: Once the kombucha is fizzy, if the pressure release is loud and bubbles race to the top, it's time to move the bottles to the fridge. Serve chilled.
Notes
- Lavender kombucha might not be as bubbly as the fruit ones.
- If you’re not up for the second fermentation, just chill it and enjoy it right away.
- Fresh lavender flowers work just as well as dried.
- You can tweak the sugar amount to suit your taste, and raw honey is a great substitute for sugar.
- When you burp the bottles to release the pressure, check how fast the bubbles rise. If they’re slow, just reseal and check again tomorrow.
- Personally, I like mixing half kombucha and half lavender syrup per bottle, but you can adjust that to your liking.