Blueberry Lavender Kombucha
A deep purple second ferment kombucha with fresh blueberries and culinary lavender. Beautiful colour, floral flavour and excellent carbonation.
Ingredients
- 500 ml finished first ferment kombucha
- 80-100 g fresh blueberries lightly crushed
- 3–4 fresh lavender sprigs (or 1 tsp dried culinary lavender)
Instructions
- Lightly crush blueberries with a fork to release juice
- Add crushed blueberries and lavender to the bottle
- Fill with kombucha leaving 2–3cm headspace
- Seal firmly and store at 21–27°C
- Check carbonation daily from day 2 by opening a crack over the sink
- Refrigerate once carbonated (strong hiss when opened)
- Open cold over the sink and strain through fine mesh before pouring
Notes
Summer (above 24°C): Ready in 24–48 hours. Check from day one.
Spring and autumn (20–23°C): 2–3 days typically.
Winter (below 20°C): 3–4 days. Move bottles somewhere warmer if carbonation is slow.
Open carefully — blueberry second ferments can build significant pressure. Always open cold, over the sink, slowly.