Refreshing home-brew mocktails with fermented tea, fruits, and herbs. Easy method yields fizzy, vibrant non-alcoholic drinks.
# 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 as starter
→ Flavoring Options
05 - 1/2 cup fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small piece 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 the tea bags or strain out the leaves.
02 - While the tea is still hot, stir in the granulated sugar until completely dissolved. Allow the sweetened tea to cool to room temperature, ensuring the liquid is not warm to touch.
03 - Transfer the cooled tea to a large sterilized glass jar. Add the kombucha SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Secure the jar opening with a clean cloth or paper towel using a rubber band. Store in a shaded area at room temperature for 5 to 7 days.
05 - After 5 days, begin tasting daily. Once the beverage develops a pleasant tang and subtle fizz without excessive sourness, proceed to flavoring.
06 - Lift out the SCOBY, reserving 3/4 cup kombucha as starter for future batches. Add chosen fruits, herbs, or spices to the kombucha base.
07 - Pour into clean glass bottles, leaving about 1 inch headspace. Seal tightly. Allow to ferment at room temperature for 1 to 3 more days to develop carbonation.
08 - Once desired carbonation is achieved, refrigerate bottles. Strain out solid flavorings before serving chilled.
