Enjoy bright, fizzy kombucha-style drinks with fresh fruits, herbs, and gentle tang for healthy, alcohol-free sipping.
# Components:
→ 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 liquid
→ Flavoring Options (select 1–2 per batch)
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
# Preparation steps:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
02 - Stir granulated sugar into the hot tea until fully dissolved. Allow sweetened tea to cool to room temperature; ensure it is not warm before proceeding, as heat can harm fermentation cultures.
03 - Transfer cooled sweet tea to a large, clean glass jar. Add the kombucha SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar securely with a clean cloth or paper towel and fasten with a rubber band. Store at room temperature out of direct sunlight for 5 to 7 days.
05 - Beginning at 5 days, sample your brew daily. When the flavor is tangy and gently effervescent, but not sour, proceed to next step.
06 - Extract SCOBY and reserve 3/4 cup kombucha for future batches. Incorporate chosen fruits, herbs, or spices directly to the fermented kombucha.
07 - Pour flavored kombucha into clean bottles, leaving 1 inch headspace. Seal tightly. Permit bottles to ferment at room temperature for 1 to 3 days for increased carbonation.
08 - When optimal fizz is achieved, refrigerate bottles. Strain out solids using a fine mesh strainer before pouring; serve chilled.
