Create tangy, sparkling mocktails using kombucha-style fermentation with bright fruits, herbs, and gentle fizz.
# 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
→ Flavoring Options
05 - 1 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 3–4 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 out the leaves.
02 - Stir in 1 cup granulated sugar while the tea is hot until completely dissolved. Allow sweetened tea to cool to room temperature.
03 - Transfer cooled sweet tea to a sanitized glass jar. Add SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel secured with a rubber band. Keep at room temperature, away from direct sunlight, for 5–7 days.
05 - After 5 days, begin daily tasting. Proceed to next step when beverage is tangy and slightly effervescent.
06 - Remove SCOBY and reserve 3/4 cup kombucha for future batches. Add selected fruits, herbs, or spices. Pour infused kombucha into clean bottles, leaving 1 inch headspace, and seal tightly.
07 - Allow sealed bottles to ferment at room temperature for 1–3 days to increase carbonation.
08 - Move bottles to the refrigerator once desired fizz is reached. Strain out solid flavorings before serving.
