Create vibrant, tangy drinks using tea, fruit, and natural fermentation for a fizzy, refreshing mocktail experience.
# 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 (starter liquid)
→ 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 3–4 whole cloves
# Method:
01 - Boil 2 quarts filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain leaves.
02 - While the tea is hot, stir in granulated sugar until fully dissolved. Allow sweetened tea to cool to room temperature; avoid adding starter to hot liquid.
03 - Pour cooled sweet tea into a large, sanitized glass jar. Add the kombucha SCOBY and starter liquid (or store-bought kombucha).
04 - Cover the jar with a clean cloth or paper towel; secure with a rubber band. Store at room temperature, out of direct sunlight, for 5–7 days.
05 - After 5 days, taste daily. When tangy and gently effervescent, the base is ready for secondary fermentation.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as starter for future batches. Add selected fruit, herbs, or spices to the jar.
07 - Transfer flavored kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal tightly. Ferment at room temperature for 1–3 days to develop carbonation.
08 - Once desired fizziness is achieved, refrigerate bottles. Strain out any solid flavorings before serving cold.
