Save 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 began brewing kombucha-style drinks at home when searching for alternatives to sugary sodas. The gentle fizz and subtle tang have become a favorite in my family especially for celebrations and summer afternoons.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags: 8 bags or 2 tablespoons loose-leaf tea
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (raspberries blueberries strawberries optional)
- Lemon or lime: 1 thinly sliced (optional)
- Fresh ginger: 1 small knob sliced (optional)
- Fresh mint or basil: 1 sprig (optional)
- Fruit juice: 2 tablespoons (pomegranate cherry apple optional)
- Dried hibiscus petals: 1 tablespoon (optional)
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves (optional)
Instructions
- Brew the tea:
- Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While the tea is hot stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature. (Important: hot liquid can kill the SCOBY.)
- Combine and ferment:
- Pour the cooled sweet tea into a large clean glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
- Cover and ferment:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature away from direct sunlight for 5–7 days.
- Check and taste:
- After 5 days taste your brew daily. When its tangy and slightly fizzy but not overly sour its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits herbs or spices to the kombucha.
- Bottle and carbonate:
- Pour into clean bottles leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation is reached refrigerate bottles. Strain out solid flavorings before serving.
Save Sharing this tangy fizzy drink with my kids always sparks laughter especially when we experiment with new fruity flavors together in the kitchen.
Required Tools
Large glass jar fine mesh strainer funnel clean glass bottles with tight lids measuring cups and spoons.
Allergen Information
Contains caffeine from tea. May contain traces of gluten if using flavored teas. Possible cross-contamination with nuts or other allergens if adding flavorings; check all labels.
Nutritional Information (per serving)
Calories: 45 Total Fat: 0 g Carbohydrates: 11 g Protein: 0 g
Save Enjoy your homemade kombucha-style mocktail cold for the best taste. Share with friends for a unique thoughtful treat.
Recipe Questions
- → What ingredients create the base for these drinks?
Filtered water, black or green tea, sugar, and a kombucha SCOBY or starter kombucha form the base for fermentation.
- → How can I adjust sweetness and tanginess?
Decrease fermentation time for sweeter flavors, or ferment longer for tangier, more pronounced taste.
- → What tools are needed to brew these beverages?
You'll need a large glass jar, strainer, funnel, measuring cups, and clean bottles with tight lids.
- → Are there gluten or allergen concerns?
Use certified gluten-free tea and watch for cross-contamination if adding nuts or other allergens; read all labels.
- → How do I add fizz and flavor variations?
Flavor after removing the SCOBY with your chosen fruits or herbs, then bottle and ferment for 1–3 days for more carbonation.
- → How is this drink best served?
Serve over ice with sparkling water for extra fizz and garnish with fresh herbs or citrus for a mocktail finish.