Naturally fermented drinks with fizzy fruit, herbs, and creative kombucha-inspired mocktail combinations.
# What You'll Need:
→ Kombucha-Style Base
01 - 2 quarts filtered water
02 - 8 black or green tea bags or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha (as a starter)
→ Flavoring Options
05 - 1/2 cup fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small knob fresh ginger, sliced
08 - 1 sprig fresh mint or basil
09 - 2 tablespoons fruit juice such as pomegranate, cherry, or apple
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Cooking Steps:
01 - Bring 2 quarts of filtered water to a boil in a saucepan. Add tea bags or loose-leaf tea, and steep for 10 minutes. Remove tea bags or strain out loose leaves.
02 - While the tea is still hot, add granulated sugar and stir until it is fully dissolved. Allow the sweetened tea to cool to room temperature to protect the SCOBY.
03 - Transfer the cooled sweet tea into a large clean glass jar. Add the kombucha SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel, securing it with a rubber band. Leave the jar at room temperature away from direct sunlight for 5–7 days.
05 - Starting after 5 days, taste the kombucha daily. When it develops a tangy flavor and gentle fizziness without becoming overly sour, proceed to the next step.
06 - Remove the SCOBY and 3/4 cup of kombucha to use as a starter for your next batch. Stir in your chosen fruits, herbs, or spices for flavoring.
07 - Pour the flavored kombucha into clean glass bottles using a funnel, leaving 1 inch headspace. Seal the bottles tightly. Allow to ferment at room temperature for 1–3 more days for additional carbonation.
08 - Once desired carbonation is achieved, refrigerate the bottles. Strain out any solid flavorings prior to serving.
