Fermented Kombucha-Style Mocktails

A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.

I was fascinated when I first tried homemade kombucha-style drinks at a friend's gathering. The mild fizz and interplay of fruity and herbal notes convinced me that mocktails could be just as chic and tasty as cocktails.

Ingredients

• Filtered water: 2 liters
• Black or green tea bags: 8 (or 2 tablespoons loose-leaf tea)
• Granulated sugar: 200 g (1 cup)
• Kombucha SCOBY: 1, or 200 ml unflavored store-bought kombucha (as a starter)
• Fresh berries: 100 g (e.g., raspberries, blueberries, strawberries)
• Lemon or lime: 1, thinly sliced
• Fresh ginger: 1 small knob, sliced
• Fresh mint or basil: 1 sprig
• Fruit juice: 2 tablespoons (e.g., pomegranate, cherry, apple)
• Dried hibiscus petals: 1 tablespoon
• Cinnamon stick or whole cloves: 1 stick or 3,4 cloves

Instructions

Brew the tea:

Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.

Add sugar:

While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (hot liquid can kill the SCOBY).

Combine and ferment:

Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).

Cover and ferment:

Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5,7 days.

Check and taste:

After 5 days, taste your brew daily. When its tangy and slightly fizzy (but not overly sour), its ready for the next step.

Flavor and bottle:

Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits, herbs, or spices to the kombucha.

Bottle and ferment again:

Pour into clean bottles, leaving about 2,3 cm headspace. Seal tightly. Ferment at room temperature for 1,3 more days for extra carbonation.

Refrigerate:

After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.

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My family loves experimenting with flavorings, and every batch turns out a little differently—our favorite so far is one with ginger, lemon, and a sprig of mint.

Required Tools

Large glass jar (2,3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, measuring cups and spoons

Allergen Information

Contains caffeine (from tea). May contain traces of gluten if using flavored teas (choose certified gluten-free tea if needed). Cross-contamination with nuts or other allergens is possible if adding flavorings; check all labels.

Nutritional Information (per serving)

Calories: 45. Total Fat: 0 g. Carbohydrates: 11 g. Protein: 0 g.

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Serve these kombucha-inspired mocktails over ice with a splash of sparkling water for a perfect summer refresher. Enjoy experimenting with endless flavor variations!

Recipe FAQ

→ What type of tea is best for kombucha-style drinks?

Black or green tea provides a robust base and supports fermentation. Avoid flavored or herbal teas that could disrupt the culture.

→ Can I use fresh fruits for flavoring?

Absolutely. Fresh berries, citrus slices, ginger, and herbs add vibrant flavors and aroma during secondary fermentation.

→ How do I know when fermentation is complete?

Taste after 5 days; when the brew becomes tangy, lightly fizzy, and not overly sour, it's ready for flavoring and bottling.

→ Is a SCOBY necessary for homemade mocktails?

A SCOBY promotes natural fermentation, but unflavored store-bought kombucha can substitute as starter liquid if needed.

→ How can I increase carbonation in the final drink?

Seal flavored mocktails in bottles and ferment them for 1–3 additional days at room temperature to enhance fizz.

→ Are these drinks suitable for vegan and gluten-free diets?

Yes, as long as you use certified gluten-free tea and plant-based flavorings. Always check ingredients for cross-contamination.