STEEP HIBISCUS TEA IN FILTERED WATER (DO NOT USE TAP WATER DUE TO FLUORIDE AND/OR CHLORINE)
1 tsp CULINARY LAVENDER
1 tsp RAW CANE SUGAR
15 oz PLAIN KOMBUCHA
INGREDIENTS:
1
Steep hibiscus tea in clean filtered water
2
Once cooled, add 2 fluid ounces of the tea, raw cane sugar and culinary lavender into the 16-ounce bottle
3
Carefully pour the plain Kombucha into the bottle, ensuring about 2 inches of headroom.
4
Cap the bottle tightly and let it second ferment for 2-3 days.
5
Refrigerate the bottle, and savor the Hibiscus Lavender Serenity!
HELPFUL HINTS:
- Manage carbonation by "burping" the bottles daily, especially with herbal infusions
Ingredients
STEEP HIBISCUS TEA IN FILTERED WATER (DO NOT USE TAP WATER DUE TO FLUORIDE AND/OR CHLORINE)
1 tsp CULINARY LAVENDER
1 tsp RAW CANE SUGAR
15 oz PLAIN KOMBUCHA
Directions
INGREDIENTS:
1
Steep hibiscus tea in clean filtered water
2
Once cooled, add 2 fluid ounces of the tea, raw cane sugar and culinary lavender into the 16-ounce bottle
3
Carefully pour the plain Kombucha into the bottle, ensuring about 2 inches of headroom.
4
Cap the bottle tightly and let it second ferment for 2-3 days.
5
Refrigerate the bottle, and savor the Hibiscus Lavender Serenity!