Tart, bubbly mocktails—brewed at home with tea, fruit, and a gentle fermentation for healthy refreshment.
# Components:
→ Basic 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
→ Flavoring Options
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 to 4 whole cloves
# Directions:
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 loose leaves.
02 - Stir in 1 cup granulated sugar until completely dissolved while tea is hot. Allow the sweetened tea to cool to room temperature, as hot liquid can compromise the SCOBY.
03 - Transfer cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter kombucha or store-bought plain kombucha.
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Place in a shaded area at room temperature for 5 to 7 days.
05 - After 5 days, taste daily. Once the beverage is tangy and slightly effervescent, but not overly sour, proceed to the next stage.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as starter for your next batch. Add selected fruits, herbs, and spices to the finished kombucha.
07 - Distribute kombucha into clean bottles using a funnel, leaving 1 inch of headspace. Seal bottles tightly and ferment at room temperature for 1 to 3 days for enhanced carbonation.
08 - After reaching desired carbonation, refrigerate bottles. Strain out solids before serving.
