Save 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 tried making these kombucha-style drinks in my kitchen for a summer brunch, and everyone loved the gentle fizz and tangy twist—even those who usually avoid fizzy drinks. The best part was experimenting with all the different flavor add-ins for a unique batch each time.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 tea bags or 2 tablespoons loose leaf
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or unflavored store-bought kombucha: 1 SCOBY or 200 ml liquid
- Flavoring Options (choose 1–2 per batch): 100 g fresh berries, 1 lemon or lime thinly sliced, 1 small knob fresh ginger sliced, 1 sprig fresh mint or basil, 2 tablespoons fruit juice (e.g. pomegranate, cherry, apple), 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3 whole 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 fully dissolved. Let the sweetened tea cool to room temperature (important: hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).
- Cover:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When it is tangy and slightly fizzy (but not overly sour), it is ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits, herbs, or spices to the kombucha.
- Seal and carbonate:
- Pour into clean bottles, leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save On family weekends, we love to gather and create fun flavor combos—everyone picks a favorite fruit or herb, and we watch our batches bubble up on the counter!
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. Check all flavorings for allergens like nuts or gluten—use certified gluten-free tea if needed.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save Once chilled, strain your drink and pour over ice to enjoy — every glass is a fizzy, flavorful celebration!
Kitchen Guide
- → How long does fermentation take?
Fermentation usually takes 5–7 days for tangy flavor and 1–3 additional days in bottles for extra fizz.
- → What flavors work best for kombucha-style mocktails?
Fresh berries, citrus, ginger, mint, basil, cinnamon, and fruit juice are excellent choices for infusing aroma and taste.
- → Can I use store-bought kombucha as a starter?
Yes, unflavored store-bought kombucha contains live cultures and serves as a suitable fermentation starter.
- → What is a SCOBY and why is it needed?
A SCOBY is a Symbiotic Culture Of Bacteria and Yeast. It drives fermentation and creates the drink's signature fizz.
- → How can I adjust the sweetness or tanginess?
Shorter fermentation creates sweeter drinks, while longer times yield more tart, tangy flavors.
- → Are these drinks caffeine-free and gluten-free?
Choose herbal or certified gluten-free tea to avoid caffeine and gluten. Check all labels for allergens in flavorings.