I love kombucha but my husband doesn't quite like its twang. I usually only drink it myself - my older son has MCAS (mast cell activation syndrome) and is very sensitive to high histamine foods - meaning he cannot tolerate just about any cured, fermented, or aged foods of any kind. I like having it fairly regularly, and also like making it so my husband can tolerate the flavor. Even my younger son likes this drink.
The combination of lavender, lemons, and infused honey with the kombucha takes away the more twangy sour flavor of the kombucha, but keeps its probiotic boost. It also gives this drink a little carbonation, which gives it a nice seltzer like fizz. Some kombucha brands don't have much carbonation which is fine, but I like the fizzier ones for this recipe. This has great taste, a healthy probiotic boost, and is very refreshing on a hot summer day.
Lavender Infused Honey:
To make lavender honey, gently warm your 1/2 cup of honey (LOW - no boiling!) with 2 Tbsp of dried lavender buds added. Let sit for 20-30 minutes on *very low* heat and then strain. The honey will be infused with the lavender aroma and flavor.