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Ginger, Lemon, and Lavender Kombucha Recipe

Kombucha is all the rage as it is full of many nutrients that support heart, brain and gut health. This twist on the classic drink is perfect for digestion and relaxation. Or you can ads a little champagne for a bubbly treat. From WILD MOCKTAILS AND HEALTHY COCKTAILS try Ginger, Lemon, and Lavender Kombucha.


This recipe demonstrates how easy it is to use various botanical ingredients to enhance a basic kombucha. Feel free to experiment with whatever flavor combinations appeal to you. Here I have used ginger, lavender, and lemon. Try using this delicious kombucha in a Hot Strawberry Fizz.

4 cups (1 liter) Simple Kombucha
1 tbsp culinary-grade lavender buds
1 tbsp freshly grated ginger
3-in (7.5-cm) piece of lemon zest, white pith removed
Freshly squeezed juice of ½ lemon

1-quart (1-liter) wide-mouthed jar, with plastic screwtop lid, sterilized
Lemon juicer
Fine-mesh strainer and muslin/cheesecloth or coffee filter
Sealable presentation bottle(s), sterilized

Makes approximately 1 quart (1 liter)

Make the kombucha following the method for a Simple Kombucha. At the second-ferment stage, simply add the lavender buds,grated ginger, and lemon zest and juice to the sterilized jar and pour in
the kombucha. Seal the jar tightly and store at room temperature. “Burp” the kombucha once a day for 24–48 hours until you are happy with the flavor and level of carbonation. Fine-strain the kombucha into sterilized presentation bottle(s) and store in the refrigerator. Consume within 3 months.

To serve, fill a highball glass with ice and pour in your kombucha. For an alcoholic hit, top up with some sparkling wine or champagne.

Need to spice up your daily matcha drink? Try a matcha sour.


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