Brew kombucha-inspired mocktails at home with tea, fruit, and herbs for crisp, healthy refreshment.
# 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 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
# Directions:
01 - Boil 2 quarts filtered water in a saucepan. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove and discard the tea bags or use a fine mesh strainer to remove the leaves.
02 - Pour the hot tea into a large measuring cup or bowl and stir in the granulated sugar until completely dissolved. Allow the sweetened tea to cool until it reaches room temperature.
03 - Transfer the cooled tea into a large clean glass jar. Add the kombucha SCOBY along with the starter liquid or store-bought kombucha. Mix gently.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Leave the jar at room temperature, away from direct sunlight, to ferment for 5 to 7 days.
05 - After 5 days, taste the kombucha daily. When the brew tastes tangy and lightly fizzy without excessive sourness, it is ready for secondary fermentation.
06 - Remove the SCOBY and reserve 3/4 cup of kombucha as starter for your next batch. Add your selected fruits, herbs, or spices to the jar.
07 - Using a funnel, pour the flavored kombucha into clean glass bottles, leaving 1 inch at the top. Seal the bottles tightly and set aside at room temperature for 1 to 3 days to develop carbonation.
08 - Move the bottles to the refrigerator when the desired fizz is achieved. Strain out fruit and spices before serving.
