Make fizzy, tangy mocktails from tea, fresh fruits, and herbs. Naturally fermented for complex, refreshing flavors.
# 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 (Symbiotic Culture Of Bacteria and Yeast) 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
# Directions:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and let infuse for 10 minutes. Remove tea bags or strain out loose leaves.
02 - Add granulated sugar to hot tea, stirring until completely dissolved. Allow mixture to cool to room temperature to protect the SCOBY.
03 - Transfer cooled sweet tea to a sterilized glass jar. Incorporate the SCOBY and starter kombucha. Gently mix.
04 - Cover jar with a clean cloth or paper towel secured by a rubber band. Position away from sunlight and let ferment at room temperature for 5–7 days.
05 - Begin tasting after 5 days. Continue daily until a balanced tangy flavor and gentle fizziness develop, avoiding excessive sourness.
06 - Extract the SCOBY and 3/4 cup kombucha for future fermentation. Add selected fruits, herbs, or spices to the brewed kombucha.
07 - Transfer kombucha into clean glass bottles using a funnel, maintaining 1 inch headspace. Seal tightly and ferment at room temperature for 1–3 additional days to enhance carbonation.
08 - Refrigerate bottles once desired fizz is achieved. Strain out solids before pouring. Serve chilled and garnish as desired.
