1 tbsp TABLESPOON FRESH LEMON JUICE
PINCH OF DRIED CULINARY LAVENDER
1 tsp RAW CANE SUGAR
15 oz PLAIN KOMBUCHA
INGREDIENTS:
1
Combine fresh lemon juice, raw cane sugar and a pinch of dried lavender in the 16-ounce bottle.
2
Gently pour the plain Kombucha into the bottle, ensuring about 2 inches of headroom.
3
Cap the bottle tightly and let it second ferment for 2-3 days
4
Refrigerate the bottle, and indulge in the Lemon Lavender Tranquility!
HELPFUL HINTS:
- "Burp" the bottles daily to manage carbonation, especially with herbal infusions.
Ingredients
1 tbsp TABLESPOON FRESH LEMON JUICE
PINCH OF DRIED CULINARY LAVENDER
1 tsp RAW CANE SUGAR
15 oz PLAIN KOMBUCHA
Directions
INGREDIENTS:
1
Combine fresh lemon juice, raw cane sugar and a pinch of dried lavender in the 16-ounce bottle.
2
Gently pour the plain Kombucha into the bottle, ensuring about 2 inches of headroom.
3
Cap the bottle tightly and let it second ferment for 2-3 days
4
Refrigerate the bottle, and indulge in the Lemon Lavender Tranquility!