Hey Guys and Gals! Pear and lavender. Go light on the lavender. Start with finished kombucha from the first fermentation.
Ingredients
4 cups kombucha
1/4 of a ripe pear, in thin strips or small chunks
1/4 teaspoon dried culinary lavender
Directions
1. Put everything into the bottle, leaving a little space, and close it.
2. Second fermentation: leave at room temperature for 1 to 3 days.
3. Strain, refrigerate to stop the fermentation and serve chilled.