Refreshing fermented drinks with complex flavors, gentle fizz, and vibrant fruit or herb combinations.
# Components:
→ Basic Kombucha-Style Base
01 - 8 cups 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 (select 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 piece 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 or 4 whole cloves
# Directions:
01 - Bring 8 cups of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes, then discard tea bags or strain leaves.
02 - While tea is hot, add 1 cup granulated sugar and stir until completely dissolved. Cool mixture to room temperature before proceeding.
03 - Pour cooled sweet tea into a large, sanitized glass jar. Add the SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Secure jar with a clean cloth or paper towel and a rubber band. Allow to ferment at room temperature, away from sunlight, for 5 to 7 days.
05 - After 5 days, taste daily. Proceed when the liquid is tangy and mildly effervescent, adjusting fermentation time to favor sweeter or tangier results.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for future batches. Add desired fruits, herbs, or spices to the ferment.
07 - Transfer kombucha to clean bottles, leaving 1 inch headspace. Seal tightly and ferment for 1 to 3 days at room temperature for added carbonation.
08 - After carbonation, refrigerate. Strain out any solid flavorings before pouring. Serve chilled as a refreshing mocktail.
