Lavender-Peach Kombucha
A fragrant Lavender-Peach Kombucha recipe that ensures safe brewing without the risk of explosions.
- Prep Time: 15 minutes
- Cook Time: 3 days
- Total Time: 3 days 15 minutes
- Yield: 1 litre 1x
- Category: Beverage
- Method: Fermentation
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 800 ml Finished first-ferment kombucha
- 150 ml Peach purée (strained)
- 1 tsp Culinary lavender buds
- 1 tsp Raw honey (optional)
Instructions
- Strain lavender into purée, sweeten with honey if desired, funnel into a pressure-rated 1 L swing-top, top with kombucha, seal.
- Burp for 1 second on Day 1; re-seal.
- On Day 2, burp until hiss subsides (approximately 2 seconds).
- On Day 3, refrigerate; check carbonation. If crisp, keep cold. If still flat, leave another day, burping daily.
- Chill for 24 hours, invert gently to mix peach sediment, pour over ice, and enjoy an herbaceous, stone-fruit sparkle.
Notes
Daily burping during the first few days of fermentation is essential to prevent explosion. Always use pressure-rated bottles and discard if signs of bulging or cracks appear.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: kombucha, lavender, peach, fermentation, brewing
Find it online: https://alexandrarecipes.com/kombucha-bottle-bombs/