Enjoy vibrant, fizzy fermented drinks flavored with fruit, herbs, and spices for a refreshing, alcohol-free treat.
# What You'll 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 (as starter)
→ Flavoring Options
05 - 3.5 ounces 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
# Step-by-Step:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
02 - While tea is hot, stir in granulated sugar until completely dissolved. Allow sweetened tea to cool to room temperature; ensure it is not warm, as high heat can damage the SCOBY.
03 - Pour cooled sweet tea into a clean, large glass jar. Gently add the SCOBY and kombucha starter liquid.
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Place jar away from direct sunlight at room temperature for 5 to 7 days.
05 - After 5 days, begin tasting daily. Proceed to next step when flavor is tangy with gentle fizz, but not overly tart.
06 - Remove SCOBY and reserve 3/4 cup kombucha for future starter. Add selected fruits, herbs, or spices to the kombucha base.
07 - Transfer kombucha into clean bottles using a funnel, leaving 1 inch of headspace. Seal bottles tightly. Ferment at room temperature for 1 to 3 more days for increased carbonation.
08 - Once desired carbonation is achieved, refrigerate bottles. Strain out fruit, herbs, or spices before pouring. Serve chilled, optionally over ice with sparkling water and fresh garnish.
