Savor kombucha-inspired drinks with fruits and herbs. Alcohol-free, gently fizzy, perfect for refreshment.
# Components:
→ Basic Kombucha-Style Base
01 - 2 quarts filtered water
02 - 8 bags black or green tea, or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 3/4 cup starter liquid (unflavored kombucha)
→ Flavoring Options
05 - 1 cup fresh berries (such as raspberries, blueberries, 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, apple)
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Method Steps:
01 - Bring filtered water to a boil. Add tea bags or loose-leaf tea and let steep for 10 minutes. Remove the tea bags or strain out the leaves.
02 - While the tea is still hot, stir in the granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature.
03 - Pour the cooled sweet tea into a clean, large glass jar. Add the kombucha SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Secure the jar with a clean cloth or paper towel and a rubber band. Store at room temperature, out of sunlight, for 5–7 days.
05 - Beginning on the fifth day, taste the ferment daily. Once the liquid is tangy and gently fizzy but not overly sour, proceed.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as starter for your next batch. Add selected fruits, herbs, or spices to the kombucha.
07 - Pour the kombucha into clean bottles, leaving 1 inch headspace. Seal bottles tightly and let stand at room temperature for 1–3 days to increase carbonation.
08 - Refrigerate when desired carbonation is reached. Strain out any added solids before serving.
