Sip fizzy kombucha-style mocktails with vibrant fruit and herb flavors, great for healthy, alcohol-free enjoyment.
# Components:
→ 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 (select 1–2 or customize)
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 3–4 whole cloves
# Directions:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove bags or strain leaves.
02 - Stir in the granulated sugar while the tea is still hot until fully dissolved. Let the sweetened tea cool completely to room temperature.
03 - Pour the cooled sweet tea into a sterilized large glass jar. Add the kombucha SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, out of direct sunlight, for 5 to 7 days.
05 - From day 5 onward, taste the brew daily. When it is tangy, lightly effervescent, and not overly sour, proceed to flavoring.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for your next batch. Add chosen fruits, herbs, or spices to the kombucha. Pour into clean bottles, leaving 1 inch headspace. Seal bottles tightly.
07 - Allow bottles to ferment at room temperature for 1 to 3 days for extra carbonation.
08 - Once preferred carbonation is achieved, move bottles to the refrigerator. Strain out solids before serving.
