Tangy kombucha-inspired drinks featuring tea, fruit, herbs, and gentle carbonation for a refreshing experience.
# Ingredient list:
→ 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 - 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 3–4 whole cloves
# Step-by-Step Guide:
01 - Bring 2 quarts of filtered water to a boil. Add the tea bags or loose-leaf tea. Steep for 10 minutes, then remove the tea bags or strain out the leaves.
02 - While the tea is still hot, add granulated sugar and stir until fully dissolved. Let the sweetened tea cool to room temperature before proceeding.
03 - Transfer the cooled sweet tea to a large, clean glass jar. Add the SCOBY and the starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Store in a warm, dark place for 5 to 7 days.
05 - After 5 days, taste the kombucha daily. When it becomes pleasantly tangy and mildly effervescent, move to the next step.
06 - Remove the SCOBY and 3/4 cup kombucha for your next batch. Add selected fruits, herbs, or spices to the remaining kombucha.
07 - Pour the flavored kombucha into clean bottles, leaving about 1 inch of headspace. Seal and ferment at room temperature for 1 to 3 more days to build carbonation.
08 - Once desired fizz is reached, refrigerate the bottles. Strain out any solids before serving. Optionally, serve over ice with sparkling water, garnishing with fresh herbs or citrus.
