Steep hibiscus tea in clean filtered water
Once cooled, add 2 fluid ounces of the tea, raw cane sugar and culinary lavender into the 16-ounce bottle
Carefully pour the plain Kombucha into the bottle, ensuring about 2 inches of headroom.
Cap the bottle tightly and let it second ferment for 2-3 days.
Refrigerate the bottle, and savor the Hibiscus Lavender Serenity!
0 servings