Save 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 first discovered kombucha-style mocktails when I wanted a bubbly drink for gatherings that was as festive as cocktails but much healthier. These home-brews sparked great conversations and got my family experimenting with new flavor blends together.
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 or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (raspberries, blueberries, strawberries as options)
- Lemon or lime: 1, thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 cinnamon stick or 3 (whole 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 sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste the brew daily. When tangy and slightly fizzy (but not overly sour), it is ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for the next batch. Add chosen fruits, herbs, or spices to the kombucha.
- Bottle and ferment:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation, refrigerate bottles. Strain out solid flavorings before serving.
Save Last summer, we whipped up berry-mint and apple-cinnamon batches for a family picnic. Everyone, from grandkids to grandparents, sipped their favorite blends together, sharing smiles and comparing fizzy creations.
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 have traces of gluten if using flavored teas (select certified gluten-free tea if needed). Possible cross-contamination with nuts or other allergens if adding flavorings; check all product labels.
Nutritional Information (per serving)
Calories: 45. Total Fat: 0 g. Carbohydrates: 11 g. Protein: 0 g.
Save Enjoy these kombucha-style drinks chilled for maximum fizz and flavor. They are as fun to make as they are to serve!
Cooking Questions
- → Can I use any type of tea?
Black or green tea works best for fermentation. Avoid herbal teas without caffeine, and ensure teas are gluten-free if needed.
- → How do I get a SCOBY for fermentation?
You can grow a SCOBY from unflavored store-bought kombucha, use a friend's starter, or purchase one online.
- → What flavors work best for these drinks?
Popular choices include fresh berries, ginger, citrus slices, herbs (mint, basil), and spices such as cinnamon or cloves.
- → How do I know when fermentation is complete?
After five days, taste daily for a tangy, lightly fizzy profile. Longer fermentation increases tanginess.
- → Is this drink suitable for vegans and gluten-free diets?
Yes, the brew is vegan and gluten-free if you choose plain, certified gluten-free tea and safe flavorings.
- → How can I adjust sweetness and carbonation?
Shorter fermentation yields sweeter drinks; longer fermentation develops more fizz and a tangier taste.