a variety of washed violet and pansy flowers are scattered on a paper towel to dry.

Crystal Visions Kombucha

We know April showers bring May flowers – let’s utilize springtime edible flowers like pansies and violets to make a truly special kombucha! When grown and harvested without fertilizers, these flowers are edible and fun to implement in kombucha.

Add these homegrown petals to this special recipe; they lend a deep, sweet flavor. A small chunk of crystallized ginger is the hidden star of this very special kombucha. Utilize frozen fruits like strawberries and cherries in this homemade kombucha to round out the flavor as you make room for the incoming harvest ahead 🤩

  • Violets and/or pansies – dried (1 flower)
  • Crystallized ginger – 1 chunk, about the size of the tip of your pinky finger
  • Strawberry – fresh, or frozen and thawed (1 tbsp)
  • Cherry – fresh, or frozen and thawed (1 tbsp)
  • Dried, culinary rose petals (1 tbsp – optional)

More on Violets and Pansies

Pansies and violets are said to be natural protectors of a garden. I like to plant some pots around my garden’s perimeter to keep negative spirits away. I habitually place pots of violets and pansies in cool patches. The pots help me ensure they aren’t affected by fertilizers, and flowers pop up annually in a vast array of blues and purples.

When the blossoms are full, pop off the heads at the base with your thumb.

Place flowers in a colander and rinse off thoroughly.

Arrange flowers in a single layer on a dry paper towel and place them in an undisturbed area, allowing the petals to dry fully.

As a note, violet and pansy roots are not edible!

Violets and pansies leaves can be used raw – add them to salads and charcuterie boards! I prefer to add dried leaves to kombucha and hot tea 😃

A fresh lemon sits next to thawed strawberries in a shallow dish. A green grolsch bottle sits in the background with a fresh ginger root and a natural stone with small fossilized areas.

Arnold Booch Palmer Kombucha

An Arnold Palmer is a personal favorite, a reliably refreshing mixture of lemonade and iced tea. The drink is coined after legendary golfer Arnold Palmer, who was the first person to earn $1 million playing golf.

Arnold Booch Palmer Kombucha tees up an equally refreshing kombucha. Bring a bottle on the greens and uncork anytime – who’s going to stop you?

Remember, a little bit of lemon juice goes a long way in kombucha. Too much, and the brew gets sour. The natural strawberry syrup created from thawed frozen fruit gives the magic touch to add a more robust, sweet flavor to your kombucha.

  • Lemon – juice (1 tsp)
  • Fresh ginger – a dime to penny-sized slice (1 tbsp)
  • Honey – local honey, squirt (1 tsp)
  • Strawberry – juice of frozen, thawed strawberries (1 tsp)
  • Black Tea – one bag

Place the entire tea bag into the bottle during the flavoring process.

Remove the tea bag when ready to drink, post-fridge.