Combine fresh lemon juice, raw cane sugar and a pinch of dried lavender in the 16-ounce bottle.
Gently 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 indulge in the Lemon Lavender Tranquility!
0 servings