Pour the water and sugar into a medium pot, and bring it to a boil. Add the flowers into the sugary water, give it a quick stir, let it simmer for 10-15 seconds, then take the pot off the heat. Leave the flowers in the water to steep for at least 30 minutes, or until the the liquid has cooled to below 40°C (just barely warm to touch).

Pass the liquid in the pot through a sieve into a wide-mouth mason jar or glass container. Discard the flowers. If you’re using the extra bit of kombucha, you can add to it the jar at this point and give it a quick stir. Then, gently place the scoby into the jar, cover it with a porous cloth, and leave it in a cool, dark, and dry place in your kitchen to ferment for 3-5 days. (You could technically leave it for longer, the scoby will turn the liquid more acidic over time, but I found 3-5 days to be a sweet spot.)

After the “kombucha” has fermented for 3 days, give it a little taste. If it’s still sweet at this point, leave it to ferment for another few days. When the kombucha is at the right level of tangy sweetness, transfer it to a glass bottle, and let it chill in the refrigerator before drinking.

The kombucha keeps well chilled for 2-3 weeks (though I doubt it’ll last that long), after which I find it’ll turn too sour for drinking neat. (Though it makes for a great cocktail mixer!)