Naturally fermented kombucha drinks with fizz, fruit, and herbs. Alcohol-free and refreshingly tangy.
# 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 (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 to 4 whole cloves
# Method:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and allow to steep for 10 minutes. Remove the tea bags or strain out the leaves.
02 - While the tea remains hot, mix in the granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature to avoid harming the culture.
03 - Transfer the cooled tea into a sanitized, large glass jar. Add the kombucha SCOBY along with the starter liquid or unflavored kombucha.
04 - Shield the jar with a clean cloth or paper towel secured by a rubber band. Position in a temperate spot away from sunlight for 5 to 7 days to ferment.
05 - Beginning on day five, taste daily until a tangy, softly effervescent balance is achieved, yet without excessive sourness. Proceed to the next phase once preferred flavor develops.
06 - Extract the SCOBY plus 3/4 cup kombucha to reserve for future batches. Infuse the fermented beverage with selected fruits, herbs, or spices.
07 - Utilize a funnel to decant kombucha into clean bottles, leaving 1 inch headspace. Seal securely and ferment at room temperature for an additional 1 to 3 days for carbonation.
08 - Once desired fizziness is achieved, transfer bottles to the refrigerator. Strain out solid flavorings before pouring and serving.
