This Honey Lavender Kombucha recipe is perfect for the kombucha tea-making beginner. It has a very light and refreshing taste along with an easy method for adding flavor. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and Paleo diets.
5 Dried Lavender flowers (one small flower per 1/2 cup or about 3/4 tablespoon dried Lavender buds)
1/2 cup Honey
10 cups Homemade Unflavored Kombucha (made with green tea)
When you are ready to bottle, remove the SCOBY from the jar.
Using a strainer pour the kombucha into large measure cups. The measuring cups will make it easier to pour into the bottles.
Next pour the kombucha into individual bottles leaving some room at the top.
Then add equal amounts of the lavender and honey into each bottle and cover tightly then place in the fridge.
If you like carbonated kombucha you’ll need to do a second fermentation.
To do a second ferment, instead of placing the bottles in the fridge, place the bottles somewhere at room temperature out of direct sunlight (such as a cabinet) and let them continue to ferment for 1-2 days.
Take care to ‘burp’ the bottles each day. Burping means that you need to open the bottles and release the pressure the fermentation creates. This is no joke. Do not forget because if the pressure builds up, the bottles could explode.