Pin It A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
I first tried home-brewing kombucha-style mocktails during a summer heatwave, and the handcrafted flavors made each glass feel festive and revitalizing. The process of experimenting with different fruits and spices was as much fun as sharing these drinks with friends.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 tea bags or 2 tablespoons loose-leaf
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or unflavored store-bought kombucha: 1 SCOBY or 200 ml starter
- Fresh berries: 100 g (raspberries, blueberries, strawberries)
- Lemon or lime: 1, thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves
Instructions
- Brew tea:
- Boil filtered water and steep tea bags or loose-leaf tea for 10 minutes. Remove tea bags or strain leaves.
- Add sugar:
- Stir sugar into hot tea until dissolved. Cool to room temperature to avoid harming the SCOBY.
- Combine and ferment:
- Pour cooled sweet tea into a clean glass jar. Add SCOBY and starter liquid (or store-bought kombucha).
- Cover and ferment:
- Cover jar with a cloth or paper towel held by a rubber band. Ferment at room temperature and away from sunlight for 5–7 days.
- Check and taste:
- After 5 days, taste daily. When drink is tangy and slightly fizzy, continue.
- Flavor and bottle:
- Remove SCOBY and 200 ml kombucha to use as a starter for the next batch. Add chosen fruits, herbs, or spices to the brew.
- Bottle for carbonation:
- Pour into clean bottles leaving 2–3 cm headspace. Seal and ferment 1–3 more days for extra fizz.
- Refrigerate and serve:
- Once carbonation is achieved, refrigerate bottles. Strain solids before serving.
Pin It Sharing these tangy mocktails became a favorite family ritual during picnics and movie nights. Even kids love picking their own mix-ins for personalized fizz.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, measuring cups and spoons.
Allergen Information
Contains caffeine from tea. Choose certified gluten-free teas if sensitive. Possible trace allergens from added flavorings—always check labels.
Nutritional Information
Per serving: Calories, 45. Total Fat, 0 g. Carbohydrates, 11 g. Protein, 0 g.
Pin It Enjoy your refreshing, tangy mocktails over ice. Each sip brings a burst of healthy, homemade flavor.
Recipe Questions & Answers
- → How do I prevent my brew from becoming too sour?
Taste daily after 5 days and refrigerate once it's tangy and mildly fizzy to stop fermentation.
- → What fruits and herbs work best for flavoring?
Popular options include berries, citrus slices, ginger, mint, basil, and spices for layered flavor.
- → Is special equipment needed?
A large glass jar, mesh strainer, funnel, and clean bottles with tight lids are essential for success.
- → Can I use store-bought kombucha as a starter?
Yes, unflavored kombucha provides beneficial cultures if a SCOBY isn’t available for your batch.
- → What’s the benefit of fermenting longer?
Longer fermentation boosts tangy complexity and reduces sweetness, yielding a bolder, fizzy drink.