beverage

Lavender Pink Peppercorn Kombucha with Elderberry Syrup

A fragrant, sparkling brew with a sweet-spicy edge. The pink peppercorn adds a subtle heat that lingers after each sip, while dried lavender and Wooden Spoon Herbs Elderberry Syrup round it out with rich floral and berry notes. This recipe was born from creative reuse and sensory curiosity, turning supplements into something sip-worthy and ritualistic. We’d drink all our herbs this way if we could!

Lavender Pink Peppercorn Kombucha with Elderberry Syrup

A little note from private chef and creative, Teresa Johnson, on this delicious recipe:

The kombucha has a slight spicy kick at the end due to the peppercorn, and sweetness from the lavender and elderberry syrup. I want to drink all of my supplements this way, honestly. I utilized my pink peppercorn after a prop styling gig for a perfume ad, which used pink peppercorn notes. This inspired me when looking for flavor profiles to compliment this sweet, sparkling, bubbling, fermented drink.

There’s something so satisfying about infusing everyday rituals with intention and flavor.

Below is the full recipe, broken into two parts: the base kombucha brew (first fermentation), and the fun part—the flavoring and bottling (second fermentation).

This recipe is a beautiful blend of creativity and care—an herbal tonic that looks like a sparkling soda and feels like a treat. And a simple reminder that supplements don’t have to be boring or clinical. They can be inspiring, ritualistic, and even joyful!

Ingredients

Directions

First Fermentation: Brewing Your Base Kombucha

This is where your kombucha begins to ferment and transform. Patience is key—this stage builds the foundational tartness and fizz.

  1. Boil 1 gallon of water. Add your tea bags and steep until strong and fragrant.

  2. Add the sugar. Stir in 1 cup of dark brown sugar until completely dissolved.

  3. Cool to room temperature. It’s important to let your tea cool fully so it doesn’t harm the SCOBY.

  4. Transfer to a large glass jar or pitcher.

  5. Add your SCOBY along with a small amount of starter liquid from a previous batch or store-bought unflavored kombucha.

  6. Cover the jar with a clean cotton kitchen towel or tea towel, and secure it with a rubber band.

  7. Store in a dark, warm spot (a pantry or cupboard works great) and allow to ferment for at least 7 days.

  8. Taste test after a week. If it’s still too sweet, give it a few more days until it reaches your desired level of tanginess.

Second Fermentation: Flavor & Fizz

Now comes the creative part—adding your unique flavor twist and bottling for fizz.

  1. Remove the SCOBY and set it aside in a SCOBY “hotel” (a clean jar with 1 cup of your kombucha to keep it alive for your next batch).

  2. Strain your kombucha into clean mason jars or flip-top glass bottles.

  3. Add your flavors:

    • Drop in a small handful of dried pink peppercorn

    • Add 2–4 tablespoons of Wooden Spoon Herbs Elderberry Syrup per bottle

    • Optional: Add a few dried lavender buds for extra floral notes

  4. Seal the bottles and let them sit in a dark, warm space for up to a week to carbonate.

  5. Refrigerate once fizzy. Open slowly and enjoy your naturally effervescent, herb-infused kombucha!

Notes & Tips

  • Always “burp” your bottles once a day during second fermentation to release pressure and avoid overflow.

  • Flavoring is flexible, try other botanicals like hibiscus, rose, or chamomile if you’re feeling adventurous.

  • Elderberry syrup not only enhances flavor, but also adds antioxidants and herbal support for immunity, making it perfect for daily sipping.

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