Make tangy, alcohol-free drinks with kombucha-inspired flavors, gentle fizz, and creative additions at home.
# 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 (8 ounces) unflavored store-bought kombucha as starter
→ Flavoring Options (select 1–2 per batch)
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 3–4 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, then remove tea bags or strain out tea leaves.
02 - While tea remains hot, stir in 1 cup granulated sugar until fully dissolved. Set aside and allow the sweetened tea to cool to room temperature, as high heat can damage the fermentation culture.
03 - Transfer cooled sweet tea to a large, sterilized glass jar. Incorporate the SCOBY and starter liquid or unflavored kombucha.
04 - Cover the jar with a clean cloth or paper towel, fastening securely with a rubber band. Store at room temperature away from direct sunlight for 5–7 days.
05 - Beginning at day 5, sample your brew daily. Once the beverage is tangy and lightly effervescent but not overly sour, proceed to the next phase.
06 - Extract the SCOBY and reserve 3/4 cup kombucha starter for future batches. Add your chosen fresh fruits, herbs, or spices to the kombucha.
07 - Use a funnel to pour kombucha into clean glass bottles, leaving approximately 1 inch headspace. Seal bottles tightly. Allow to ferment at room temperature for 1–3 days for additional carbonation.
08 - Once desired carbonation is attained, transfer bottles to the refrigerator. Strain out solid flavorings prior to serving.
