Kombucha-inspired mocktails offer tang, fizz and vibrant flavor using fresh fruit, herbs and gentle fermentation.
# 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 (choose 1–2 per batch)
05 - 3.5 ounces fresh berries (such as raspberries, blueberries, 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 (e.g., pomegranate, cherry, apple)
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Directions:
01 - Bring filtered water to a boil in a large kettle or saucepan. Add tea bags or loose-leaf tea, and steep for 10 minutes. Remove bags or strain out leaves.
02 - While the tea is still hot, stir in the granulated sugar until it is completely dissolved. Allow the sweetened tea to cool to room temperature, as hot liquid can harm the SCOBY.
03 - Pour the cooled sweet tea into a sanitized, large glass jar. Add the SCOBY and the starter liquid (or unflavored store-bought kombucha).
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Store at room temperature, away from direct sunlight, for 5 to 7 days.
05 - After 5 days, begin tasting your kombucha daily. When it is tangy and lightly effervescent, but not overly sour, proceed to the next step.
06 - Remove the SCOBY and 3/4 cup of kombucha for your next batch. Add selected fruits, herbs, or spices directly to the kombucha.
07 - Transfer kombucha into clean glass bottles, using a funnel, leaving 1 inch headspace. Seal bottles tightly and ferment at room temperature for an additional 1 to 3 days to increase carbonation.
08 - Once desired carbonation is achieved, refrigerate bottles. Strain out solid flavorings before serving.
