Pin it 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 started brewing kombucha-style drinks at home to create unique mocktails for friends and family who wanted something more refreshing than plain juice or soda. Every batch became a fun experiment in flavor and fizz.
Ingredients
- Filtered water: 2 liters for brewing the base
- Black or green tea bags (or loose-leaf tea): 8 tea bags or 2 tablespoons loose-leaf for rich flavor
- Granulated sugar: 200 g (1 cup) for fermentation
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring options (choose 1–2 per batch): 100 g fresh berries, 1 lemon or lime thinly sliced, 1 small knob fresh ginger sliced, 1 sprig fresh mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 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 jar and ferment:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature away from direct sunlight for 5–7 days.
- Check and taste:
- After 5 days taste your brew daily. When it is tangy and slightly fizzy (but not overly sour) it is ready for flavoring.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add chosen fruit, herbs, or spices.
- Bottle for carbonation:
- Pour into clean bottles leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 days for extra fizz.
- Refrigerate and serve:
- Once desired carbonation develops refrigerate bottles. Strain out solid flavorings before serving.
Pin it My family now looks forward to the taste tests after each batch and loves coming up with fun new combinations together. It has become a favorite kitchen project for everyone.
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 contain traces of gluten if using flavored teas. Possible cross-contamination with nuts or other allergens depending on flavorings; check all labels.
Nutritional Information (per serving)
Calories: 45 Total Fat: 0 g Carbohydrates: 11 g Protein: 0 g
Pin it Enjoy experimenting with new flavors each batch. Homemade kombucha-style mocktails offer refreshing complexity and fun for everyone.
Common Questions
- → What tea types work best for fermenting?
Black or green tea are recommended because they offer the right nutrients for fermentation and a balanced flavor profile.
- → How do I know when my fermented drink is ready?
Taste after five days; it's ready when tangy and lightly effervescent, but not overly sour or vinegary.
- → Can I use flavored teas for brewing?
You may use flavored teas, but ensure they are caffeine-containing and gluten-free to avoid unwanted reactions and allergens.
- → What flavor combinations are recommended?
Try ginger-lime, berry-mint, or apple-cinnamon, and experiment with fresh herbs, citrus slices, or dried spices for different tastes.
- → How do I achieve more carbonation?
After bottling, leave the drink to ferment for 1–3 days at room temperature for extra fizz before refrigerating.
- → Why use glass jars and bottles?
Glass is inert and prevents undesirable reactions during fermentation, ensuring the flavor and safety of your beverage.