Raspberry Lavender Kombucha. Pour the brewed kombucha into clean jars. Fill them almost to the top but leave a little space for them to get fizzy and to add the flavor. Add ¼ of the berries to each jar, 1 Tbsp lemon juice, and 1 Tbsp dried lavender. Put the lids on tight and let sit 3-5 days at room temperature to ferment and become carbonated. Once they are fizzy, you can strain them into other clean jars (or not depending on your taste).