Tangy, effervescent beverages blend tea, fruit, and herbs for a vibrant, alcohol-free sip full of natural flavor.
# Ingredients:
→ 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 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
# Instructions:
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 loose leaves.
02 - While tea is still hot, add the granulated sugar and stir until fully dissolved. Allow the sweetened tea to cool to room temperature before proceeding.
03 - Transfer the cooled sweet tea into a large, sanitized glass jar. Add the SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Place the jar in a location out of direct sunlight and ferment at room temperature for 5–7 days.
05 - From day 5, taste daily until desired tangy and slightly fizzy character is achieved, typically between days 5 and 7.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as starter for future use. Add selected fruits, herbs, or spices for flavor.
07 - Carefully pour flavored kombucha into clean bottles, leaving 1 inch of headspace. Seal bottles and allow to ferment at room temperature for 1–3 days to enhance carbonation.
08 - Once desired carbonation is reached, refrigerate bottles. Strain out fruit, herbs, or spices before serving.
