I don’t suppose I’ve ever made “lavender kombucha” per se, but I have made Lavender Cacao , Lavender Marionberry, and Lavender Lime Kombuchas, and they have all been pretty great. Lavender is just fantastic at giving a normal flavor an usual twist. It’s like you are coming at the flavor from a whole other state of culinary consciousness.
There are many ways to add lavender flavor. You can make lavender tea and add it at the end of your ferment. Or, you could just stuff some tea bags with lavender blossoms and let them steep right in the kombucha. You know, generally, if you have good kombucha, whatever you do, you will end up with good kombucha.
Another handy option that I recommend is keeping some lavender essential oil in your spice cupboard and then you always have good lavender flavor ready to add. One reason I prefer using oil over fresh flower is that I tend to think of lavender as a light flavor gloss that I lay over other flavors, and the way oil spreads over water reminds me of that. Oh, by the way, if you use essential oil, just like a drop in a few gallons is more than enough, and splashing it around a bit helps it mix.
One lavender oil I especially recommend is doTERRA’s lavender essential oil. It just smells right. You can follow the link below to check it out.
Kombucha Today 