Vibrant, home-fermented mocktails bursting with gentle fizz, fresh fruits, herbs, and a hint of tea complexity.
# 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
→ 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
# Method:
01 - Boil 2 quarts filtered water in a saucepan. Add tea bags or loose-leaf tea and steep for 10 minutes. Discard tea bags or strain leaves.
02 - Stir in 1 cup granulated sugar while the tea is still hot. Mix until completely dissolved, then let the sweetened tea cool to room temperature.
03 - Transfer the cooled sweet tea into a sanitized, large glass jar. Add the SCOBY along with the kombucha starter liquid.
04 - Secure the jar with a clean cloth or paper towel held by a rubber band. Place the jar at room temperature away from sunlight, allowing to ferment for 5 to 7 days.
05 - Begin tasting after 5 days. When the taste is tangy and effervescent but not overly sour, proceed to the next step.
06 - Remove the SCOBY and reserve 3/4 cup of kombucha to use as a starter for future batches. Introduce your selected fruits, herbs, or spices to the kombucha.
07 - Pour flavored kombucha into sanitized bottles, leaving 1 inch of headspace. Seal tightly and allow to ferment at room temperature for 1 to 3 days to build carbonation.
08 - Once carbonation has reached your preference, refrigerate bottles. Strain out solid flavorings before pouring, and serve chilled.
