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Mmm, blueberries and lavender. Yes, it is very good. I think what appeals to me most about this is the fact that the kefir turns purple. Not due to the lavender but to the blueberries. I was a little sad the my Lavender Honey Kefir turned out pure white even though I knew it would be white. Lavender leaves just a hint of flavor, not an overpowering flower flavor like you are eating a flower.
I don’t think there is anything more refreshing on a hot summer day than a cold glass of fizzy water kefir (or kombucha). I like to bring a few bottles with me to the farm for the boys and I to enjoy in the shade of the surrounding trees after laboring in the sun for a hour or so.
Blueberry Lavender Water Kefir
- 2 tsp lavender flower heads
- 1/4 cup fresh or frozen blueberries
- 1 quart water kefir already brewed
Strain water kefir and set grains aside for a new batch. Add blueberries and lavender heads and let set another 24 hours in a tightly sealed container. If you are in a warm climate, you might want to burp your bottle to prevent explosions. I found that putting my water kefir in a wine bottle and corked is perfect. If pressure builds up too much, the cork just pops out. Sure enough, I found the cork in the middle of the kitchen after only being out for about 8 hours. You can either store as is in the fridge to continue letting the flavors develop or you can strain out the lavender and blueberries and rebottle. You do want to strain it before drinking, lavender flowers aren’t very tasty by themselves.