Blackberry Lavender Kombucha

I have been making a lot of kombucha lately, and sharing all the good ones with you, and although they were all good, this last one was my favorite of them all!  Blackberry Lavender!  I use a lot of lavender with berries, but when I can get blackberries they are a special treat as they are a bit spendy and not in season long here. 

I added a bit of lemon juice along with the berries and lavender since they were super sweet and it was the perfect balance of flavor.  I have been drinking these for dessert lately they are that good!
On a side note, my book is now available to order! 

Blackberry Lavender Kombucha
Makes about 4 quarts

4 quarts filtered water
5 Tbsp loose green tea placed in a piece of cheesecloth and tied (like a sachet).
1 cup raw sugar or raw agave nectar
1 large glass jar (large enough to hold the 4 quarts liquid)
1 cup starter tea (half a 16 oz plain kombucha from the store will work )
1 Scoby*
4 32 oz glass jars
1 1/2 cups fresh organic blackberries
¼ cup lemon juice
6 Tbsp dried lavender flowers
To make the kombucha, wash your hands very well with apple cider vinegar or soap (but not antibacterial because this can contaminate the Kombucha and make it not work).  Wash out the glass jar you will be using to make the kombucha with the cider vinegar as well to sanitize it. 
Next, fill a 3 liter pot with 4 quarts of filtered water, and bring to a boil.  Boil for 5 minutes to sanitize it. 
Add the green tea sachet, and let steep for about 3 minutes (or as long as you would normally brew tea).  Turn off heat and add 1 cup raw sugar. Stir to dissolve, then let sit until the water cools to 75 degrees F.  You do not want to add the culture when it is hot, or it will kill it. 
When the tea is cool, pour it into the glass jar and add the starter tea, Sanitize hands with the cider vinegar and gently put the scoby into the tea, cover the top of the jar with the cloth, and secure it tightly with rubber band.
Put the jar somewhere warm and dark where it won't be disturbed (I put mine in a closet on the top shelf). Temperature should be consistently at least 70 degrees if possible. Lower temperatures will make it grow slowly, but below 70ºF makes it more likely that unwanted organisms will start growing too.
Wait about a week. When the tea starts to get smelly like vinegar, you can start tasting it.  The scoby should form another scoby in the jar, and it may sink and it may float. If it floats though, it helps prevent mold. Note that if you see mold you have to throw the batch away and start over with a new scoby. 
When ready to test, remove a small amount.  The best way to pull a sample is with a straw. Dip the straw about halfway into the tea, cover the end with your finger, pull the straw out and drink the liquid inside or put that liquid on the test strip.  If the kombucha tastes really sweet, it is not done, and it needs more time to eat the sugar.  If it tastes slightly vinegary, it is done and ready to be put in jars.
Gently remove original scoby and new baby scoby with clean hands (sanitized with the vinegar is fine) and set them in a clean container. They may be stuck together. Pour a little of the kombucha on them and cover them to save them for another batch (they should be kept at room temperature. 
Pour the brewed kombucha into clean jars (but reserve 1 cup of the kombucha to make another batch next time).  Fill them almost to the top but leave a little space for them to get fizzy and to add the flavor.  Puree the berries and lemon juice in a food processor.  Add ¼ of the berries to each jar, then sprinkle 1 Tbsp of lavender flowers into each jar.  Put the lids on tight and let sit 3-5 days at room temperature to ferment and become carbonated.  Once they are fizzy, you can strain them into other clean jars (or not depending on your taste).  Store in the fridge. 
*a scoby is a culture that is used to make kombucha, you can read more about them here:
I got mine from my boyfriend, and most people get them from people they know (since once you start brewing kombucha you have a lot) but you can order them online as well.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. July 13, 2013 at 14:21

    I love making kombucha.I'll have to try this flavor.

    • July 13, 2013 at 21:14

      You should! It is so good :)!

    • July 13, 2013 at 21:14

      Thank you :)!

  2. July 15, 2013 at 04:14

    Where do you lavender herbs that are for consumption? I have some herbs but I use them for soaping.

  3. Heather
    September 11, 2017 at 23:26

    I have lots of lavender growing here, I just use the flowers?

    • September 12, 2017 at 00:12

      Yes! That is cool that you have it growing :).

  4. September 28, 2017 at 22:01

    I am obsessed with the color of this kombucha! I want to try making this at home so badly! Thanks so much for sharing your recipe! It looks delicious!

    • September 28, 2017 at 23:17

      Thank you, I am happy it looks appealing to you and you want to try it :)! Once you start making kombucha, you can't stop ;).

  5. Cher
    June 6, 2019 at 16:55

    Can honey be used in place of sugar? Thanks for sharing this sounds amazing!

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