Craft vibrant, tea-based drinks with fruit and herbs for a healthy, fizzy home-brewed mocktail experience.
# What You Need:
→ 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
→ Flavoring Options (choose 1–2 per batch)
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
# How To Make It:
01 - Bring 2 quarts filtered water to a boil. Add black or green tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
02 - Stir in granulated sugar while tea is hot until fully dissolved. Let sweetened tea cool completely to room temperature to protect live cultures.
03 - Pour cooled tea into a clean large glass jar. Add kombucha SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5 to 7 days to allow natural fermentation.
05 - Starting on day 5, taste daily until the drink is tangy and gently effervescent, but not overly sour.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as starter for future batches. Add selected fruits, herbs, or spices to the fermented tea base.
07 - Transfer flavored kombucha to clean bottles using a funnel, leaving about 1 inch headspace. Seal tightly and ferment at room temperature for 1 to 3 days to increase carbonation.
08 - Once desired carbonation is achieved, refrigerate bottles. Strain out any solid flavorings before serving. Serve chilled over ice with optional sparkling water and fresh garnish.
