Pin 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 first discovered home-brewed kombucha mocktails while searching for a flavorful alternative to store-bought sodas. The fermentation process fascinated me, and enjoying the finished drink over ice quickly became a household ritual.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 bags or 2 tablespoons loose-leaf tea
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or unflavored store-bought kombucha: 1 SCOBY or 200 ml as starter
- Fresh berries (optional flavoring): 100 g (raspberries, blueberries, strawberries)
- Lemon or lime (optional flavoring): 1 fruit, thinly sliced
- Fresh ginger (optional flavoring): 1 small knob, sliced
- Fresh mint or basil (optional flavoring): 1 sprig
- Fruit juice (optional flavoring): 2 tablespoons (pomegranate, cherry, apple)
- Dried hibiscus petals (optional flavoring): 1 tablespoon
- Cinnamon stick or whole cloves (optional flavoring): 1 stick or 3 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 it dissolves. Cool to room temperature.
- Combine and ferment:
- Pour cooled sweet tea into a large, clean glass jar. Add SCOBY and starter liquid or store-bought kombucha.
- Cover and ferment:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, out of sunlight, for 5 days.
- Check and taste:
- After 5 days, taste daily. When tangy and lightly fizzy, it's ready.
- Flavor and bottle:
- Remove SCOBY and 200 ml of kombucha as starter for future batches. Add selected fruits, herbs, or spices.
- Bottle and carbonate:
- Pour into clean bottles leaving 2 cm headspace. Seal tightly. Ferment 1–3 further days for carbonation.
- Refrigerate and serve:
- Once fizzy, refrigerate bottles. Strain solids before serving.
Pin Sharing these mocktails with family became a fun way to experiment with different flavors and textures. Even kids enjoy the fizzy, fruity drinks on warm afternoons.
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. Potential cross-contamination with allergens if using added flavorings. Always check labels for gluten-free assurance.
Nutritional Information
Per serving: 45 calories, 0 g fat, 11 g carbohydrates, 0 g protein
Pin Fermented beverages like these kombucha-style mocktails transform any gathering. Enjoy the process, and toast to your own endlessly customizable refreshment.
Recipe Q&A
- → How long should I ferment the drink?
Ferment for 5–7 days initially, then an additional 1–3 days after bottling for extra fizz. Taste daily to check the level of tang and carbonation desired.
- → Can I use flavored tea for brewing?
Flavored teas may be used, but check for gluten or allergen risks. Certified gluten-free tea is recommended for strict diets.
- → How do I increase the sweetness?
Reduce fermentation time to retain more natural sweetness, or add a splash of fruit juice before serving to sweeten gently.
- → What fruits and herbs work best for flavoring?
Berries, citrus, ginger, mint, basil, and spices like hibiscus or cinnamon deliver vibrant flavor combinations and aromas.
- → Is it necessary to use a SCOBY?
Yes, a SCOBY introduces the live cultures essential for fermentation. Alternatively, use unflavored store-bought kombucha as a starter.
- → What safety tips should I follow?
Always ferment in glass or BPA-free containers, avoid direct sunlight, and ensure bottles seal tightly. Check labels for allergen risks.