Create kombucha-style drinks with tea, fruit, and herbs for refreshing, fizzy mocktails at home.
# Components:
→ Basic 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 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
# Method:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain the leaves.
02 - While the tea is still hot, stir in 1 cup granulated sugar until completely dissolved. Allow the sweetened tea to cool to room temperature.
03 - Pour the cooled sweet tea into a large, clean glass jar, then add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Keep at room temperature out of direct sunlight for 5 to 7 days.
05 - Start tasting after 5 days. When the brew is tangy and gently fizzy without excessive sourness, continue to next step.
06 - Remove the SCOBY and 3/4 cup kombucha for a future batch. Add chosen fruits, herbs, or spices to the kombucha. Pour into clean bottles using a funnel, leaving 1 inch headspace. Seal bottles tightly.
07 - Allow bottles to ferment at room temperature for 1 to 3 additional days to develop further fizz.
08 - After optimal carbonation is achieved, refrigerate bottles. Strain out solid flavorings before serving chilled.
