Brew flavorful fermented drinks with tea, fruit, and herbs for naturally fizzy, alcohol-free mocktails.
# 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 (choose 1–2 per batch)
05 - 3.5 ounces 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 to 4 whole cloves
# Directions:
01 - Boil 2 quarts of filtered water in a kettle or saucepan. Add tea bags or loose-leaf tea and allow to steep for 10 minutes. Remove the tea bags or strain out tea leaves.
02 - While tea is still hot, stir in 1 cup granulated sugar until fully dissolved. Let the sweetened tea cool to room temperature to protect the fermentation culture.
03 - Transfer cooled sweet tea to a sanitized glass jar. Add your kombucha SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at ambient room temperature and away from sunlight for 5 to 7 days.
05 - After five days, taste daily. When the drink is tangy and lightly fizzy, but not overly sour, it is ready for flavoring and bottling.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for starting the next batch. Add selected fruits, herbs, or spices. Pour into clean bottles, leaving 1 inch headspace. Seal tightly.
07 - Let the bottles sit at room temperature for 1 to 3 days to develop carbonation.
08 - Once desired carbonation is reached, refrigerate the bottles. Strain out any solid flavorings before pouring into glasses to serve.
