Homemade kombucha-inspired beverages bring tang, fizz, and vibrant flavors for a unique, alcohol-free treat.
# 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 unflavored store-bought kombucha
→ Flavoring Options
05 - 1/2 cup fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 thumb-size piece 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. Remove tea bags or strain out loose leaves.
02 - While tea is still hot, stir in granulated sugar until fully dissolved. Allow tea to cool to room temperature to avoid damaging the SCOBY.
03 - Transfer cooled sweet tea into a large, sanitized glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel held in place by a rubber band. Place in a dark area at room temperature, away from direct sunlight. Ferment for 5 to 7 days.
05 - After 5 days, taste daily for balance of tang and gentle carbonation. Proceed when the drink is pleasantly sour with a light fizz.
06 - Lift out the SCOBY and reserve 3/4 cup kombucha for the next batch. Add selected fruits, herbs, or spices for flavor.
07 - Pour flavored kombucha into clean bottles using a funnel, leaving 1 inch of headspace. Secure lids and allow bottles to ferment at room temperature for 1 to 3 days.
08 - Once desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving chilled.
