A refreshing raspberry lemonade kombucha with a hint of lavender, it’s the perfect summer drink. I love the floral flavour from the lavender; it’s gorgeous, calming and complements the lemonade beautifully.
Floral flavours are the ‘in’ thing in the food world and I’m in love. You will be seeing floral-flavoured everything; think lavender lattes, elderflower tea and rose flavoured desserts.
In my past life, I wouldn’t be seen eating anything with lavender. It made me think of soap, spa treatments and other things like that. I thought it was disgusting to add lavender to food. But not anymore; I now adore that beautiful lavender scent in food. It adds an elegant element to the food. I especially love it in drinks.
I’m a bit of a booch addict. I love it! It’s healthy, refreshing and gives you this amazing rejuvenating feeling. It’s also high in probiotics and the perfect alternative sodas. What I love about making my own kombucha is that I get to make it any way I want. I control what tea I use, how long I ferment it and what flavourings I use. I think my favourite part of the process is playing with new flavour combos, and that is how this lavender lemonade came about. And oh my, It’s heavenly.
If you have never made kombucha before and you are wondering what the heck it is, go back to this how to make kombucha post to learn all about it. You can also make kombucha using coconut water instead of tea here.
I hope you try this raspberry lavender lemonade kombucha, and fall madly in love. Feel free to experiment with other flavour combinations that tickle your taste buds.
A refreshing raspberry lemonade kombucha with a hint of lavender, it's the perfect summer drink. I love the floral flavour from the lavender; it's gorgeous, calming and complements the lemonade beautifully.
- 1 litre homemade kombucha
- 1/4 cup raspberries, fresh or frozen
- Juice of 1 lemon
- 2 teaspoon dried lavender buds
- First, make a batch of plain unflavoured kombucha, follow the instructions in my how to make kombucha post.
- Fill your flip top bottle with homemade kombucha. Add raspberries (I used frozen, fresh are too expensive), lemon juice and lavender. Seal your bottle tightly and store at room temperature for 2 - 3 days.
- Burp the bottle once a day to release pressure and avoid explosions.
- Once the second ferment is complete, you can store it at room temperature or in the fridge. If you keep it out at room temperature, it will continue to ferment and become more tart. I keep mine in the fridge once it's done.