Create fizzy, tangy drinks with tea, fruit, and gentle fermentation, perfect for healthy, flavorful refreshment.
# Components:
→ Basic Kombucha-Style Base
01 - 8 cups filtered water
02 - 8 tea bags (black or green) 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 (use 1–2 per batch)
05 - 1 cup fresh berries (such as raspberries, blueberries, or strawberries)
06 - 1 lemon or lime, thinly sliced
07 - 1 thumb-sized 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
# Method:
01 - Bring 8 cups of filtered water to a boil in a kettle or large pot. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove the tea bags or strain out the leaves.
02 - While the tea is hot, add 1 cup granulated sugar and stir until fully dissolved. Allow the sweetened tea to cool completely to room temperature.
03 - Transfer the cooled sweet tea into a sanitized glass jar. Add the kombucha SCOBY and starter liquid or store-bought kombucha. Secure the jar with a clean cloth or paper towel fastened by a rubber band.
04 - Place the jar in a warm, dark area out of direct sunlight. Ferment at room temperature for 5 to 7 days.
05 - After 5 days, begin daily tasting. Once the brew becomes tangy and gently effervescent but not overly sour, proceed to flavoring.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for your next batch. Add your choice of fruits, herbs, or spices from the flavoring options.
07 - Pour the flavored kombucha into clean bottles using a funnel, leaving about 1 inch headspace. Seal firmly and ferment at room temperature for 1 to 3 days for additional carbonation.
08 - Once desired carbonation is achieved, refrigerate the bottles. Strain out any solid flavorings before serving chilled.
