Blackberry Lavender is our best seller, and at the market it's the one that gets the question. Someone takes a sip, stops, and asks what's in it. The answer is lavender, and they almost never guess it.
Lavender is easy to get wrong. Too much and your drink tastes like soap. We use a little, and we let it ferment with the fruit instead of steeping it, so what comes through is floral and soft, not perfumed. Blackberry is the loud one. Lemon keeps it honest.
How we make it
Organic green and white tea, cane sugar, our culture, two weeks. That's the base for every flavor we make. Then the second ferment: blackberry juice, lemon, and dried lavender go in and it ferments for two or three more days. Fermenting the lavender with the fruit is the whole trick. It rounds off the edges and ties the two together so it tastes like one thing instead of two.
What it tastes like
Blackberry first, bold and a little tart. Then the lavender drifts in behind it. Lemon on the finish. It's more complex than it has any right to be for something that drinks this easy.
What to do with it
It's the one people bring to dinner. It looks good in a glass and it's the flavor that gets passed around the table. Goes with salads, fish, goat cheese, and anything with fresh herbs.
Cocktail: gin. Gin and lavender were made for each other. Two parts Blackberry Lavender, one part gin, lemon, done. Vodka works too if gin isn't your thing. Or pour it over ice with a lemon wheel.
The details
Ingredients: filtered water, organic kombucha culture, organic cane sugar, organic white tea, organic green tea, organic blackberry, organic lemon, organic lavender. No extracts, no flavoring.
12 oz cans, six to a pack, free shipping anywhere in the US. Build a mixed 12-pack and put this in it.
