Create vibrant, tangy drinks using tea, fruit, and herbs. Naturally fizzy, alcohol-free, with customizable flavors.
# What You'll Need:
→ Basic Kombucha-Style Base
01 - 8 cups 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 0.8 cup unflavored store-bought kombucha as starter
→ Flavoring Options (choose 1–2 per batch)
05 - 0.5 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
# Method:
01 - Bring 8 cups 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 the tea is still hot, stir in the granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature, as hot liquid can damage fermentation cultures.
03 - Transfer the cooled sweet tea into a thoroughly cleaned glass jar. Add the kombucha SCOBY and starter liquid, or use unflavored store-bought kombucha as a starter.
04 - Secure the jar with a breathable cloth or paper towel using a rubber band. Place the jar at room temperature, shielded from direct sunlight, for 5 to 7 days.
05 - Begin taste testing after 5 days. The beverage is ready when the flavor is tangy and slightly effervescent but not excessively sour.
06 - Extract the SCOBY and reserve 0.8 cup kombucha as starter for your next batch. Add your preferred fruits, herbs, or spices to the kombucha.
07 - Pour the kombucha into clean glass bottles, leaving 1 inch of headspace. Seal the bottles tightly and ferment at room temperature for 1 to 3 days to build natural carbonation.
08 - Once carbonation reaches desired levels, transfer bottles to the refrigerator. Strain out solid flavorings before pouring. Serve chilled.
