Homemade Kombucha (+ Lavender Syrup)

So many people have asked how I make kombucha, and I feel like I’ve finally perfected it, so I thought I would share!

I make a LOT every time I make it. So what I’m sharing below is for 12-14 bottles (16-20oz). Most people don’t drink that much, but Levi likes my kombucha as well. It also has many health benefits and is a great replacement for soda. I still drink some soda, but not near as much as I used to.

Some of these include:

  • It contains probiotics and antioxidants
  • Can boost your immune system, improve cholesterol, blood sugar, blood pressure, and more

There are many other claims out there about it, but I’m sticking with the evidence-based ones.

These are the ingredients:

  • Half gallon mason jars
  • Black or oolong tea bags (I prefer oolong tea for the health benefits)
  • Fruit herbal tea bags (if you choose to flavor this way)
  • Juice or syrup to flavor (if you choose- lavender syrup in this post)
  • Sugar (I use Zulka, but you shouldn’t use anything other than that or white sugar)
  • Water (with no chlorine)
  • A SCOBY (which is a “symbiotic culture of bacteria and yeast”)

The basic amounts vary depending on how much you are making, but here are the amounts for 1 half-gallon jar:

  • 4-5 tea bags (I sometimes use 2 fruit tea bags and 3 oolong tea bags or just the oolong or black tea)
  • Just under half of a gallon of distilled or purified water (it’s important to not have chlorine in this which most tap water has)
  • 1/2 cup sugar
  • 1-2 SCOBYs (mine currently have many because they create new ones every time they are brewed)
  • 1 cup starter (this just means you need some kombucha to start the process- can be store bought)
  • 3, 20oz bottles

All of the pictures below are for 5 half gallon mason jars which means 14, 20 oz bottles when finished.

These are the steps:

Because I already had some brewed, I poured it into the bottles first.

The starter and SCOBYs are set aside.

While the distilled water is boiling, put your tea bags in the empty mason jars.

After the water has boiled, fill the mason jars 2/3 full. Place the jars in the fridge until the water is lukewarm. The tea will brew at the same time. You can also just leave them on the counter, but this tends to take hours.

After the water has cooled to lukewarm, remove the tea bags and put 1/2 cup of sugar in each mason jar. Stir well until the sugar is dissolved.

Lastly, you will pour 1 cup of starter into each jar. Then you will add the SCOBYs. Once this is finished, you will place a coffee filter on each and stir the metal ring on it to keep it on. You can also use a rubber band. I didn’t get a picture of this, but I think it’s pretty simple.

You will let this brew for about 2 weeks. After is has been brewed, you will pour into bottles. I add my flavorings at this step such as juice or syrups. Sometimes I just add 1/2 tsp of sugar. Then I let it do a second ferment for about 4 days. I place it in the fridge and drink! You will start the process over again after this.

I have been making lavender syrup for quite a while and I have mostly used it in cold brew coffee. I decided to try it in my kombucha. We’ll see how it goes! Making lavender syrup is SO easy.


  • 1 cup water
  • 1 cup sugar
  • 2 tbsp lavender flowers
  • Zest of half a lemon


  1. Boil the sugar and water together.
  2. Take the pot off of the burner and add lavender and lemon zest.
  3. Let simmer for 20 minutes.
  4. Strain into a jar and place in the refrigerator!

Let me know if you have any questions about making your own kombucha!

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