Save Pin A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
I first experimented with homemade kombucha to create delicious alternatives for family gatherings. The gentle fizz and vibrant colors always spark joy at our table.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 tea bags or 2 tablespoons
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring Options (choose 1–2 per batch): 100 g fresh berries, 1 lemon or lime thinly sliced, 1 small knob ginger sliced, 1 sprig mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3–4 whole cloves
Instructions
- Brew the tea:
- Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (important: hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).
- Cover and ferment:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When its tangy and slightly fizzy (but not overly sour), its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits, herbs, or spices to the kombucha.
- Bottle and ferment again:
- Pour into clean bottles, leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate and serve:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save Pin We made these with our kids last summer and they loved picking custom flavors and watching the bubbles grow each day.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, measuring cups and spoons
Allergen Information
Contains caffeine (from tea). May contain traces of gluten if using flavored teas. Possible cross-contamination with nuts or other allergens if adding flavorings.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save Pin These mocktails are perfect for parties and everyday refreshment. Enjoy experimenting with flavors and sharing your bubbly creations.
Recipe FAQs
- → Can I use flavored teas?
Yes, but ensure they're gluten-free if needed. Flavored teas add extra notes but may affect fermentation time.
- → How do I get more fizz?
Increase secondary fermentation in sealed bottles for 1–3 days. Monitor closely and refrigerate when desired carbonation is reached.
- → Is a SCOBY necessary?
You can use unflavored store-bought kombucha as starter liquid if a SCOBY is unavailable. Both will ferment the drink effectively.
- → What fruits work best?
Fresh berries, citrus slices, and apples are popular; combine with ginger, spices, or herbs for custom blends and flavors.
- → How sweet or tangy will it taste?
Flavor depends on fermentation length: shorter ferments yield sweeter drinks, longer times give tangy, complex notes.
- → Is it suitable for vegan and gluten-free diets?
Yes, use vegan sugar and certified gluten-free tea if required. Always verify labels on added flavorings for allergen concerns.