Craft kombucha-style drinks with berries, herbs, or spices for a fizzy, healthy, and alcohol-free beverage experience.
# 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 (choose 1–2 per batch)
05 - 1 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
# Directions:
01 - Bring 2 quarts filtered water to a boil. Place tea bags or loose tea into the hot water and steep for 10 minutes. Remove tea bags or strain out tea leaves.
02 - While tea is still hot, stir in the granulated sugar until it is fully dissolved. Allow the sweetened tea to cool to room temperature to protect the SCOBY.
03 - Pour cooled sweet tea into a large, sanitized glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel and secure it with a rubber band. Position the jar at room temperature away from sunlight for 5 to 7 days.
05 - Begin tasting after 5 days. When the beverage is tangy and lightly fizzy without excessive sourness, proceed to the next step.
06 - Extract the SCOBY and reserve 3/4 cup kombucha as starter for future batches. Introduce your chosen flavors, such as fruits, herbs, or spices.
07 - Transfer kombucha into sanitized bottles, leaving 1 inch headspace. Seal bottles tightly and ferment at room temperature for 1 to 3 days to enhance carbonation.
08 - Refrigerate bottles once desired fizziness is achieved. Strain out any solid flavorings before pouring and serving.
