Save A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
The first time I experimented with homemade kombucha-style drinks, I loved watching the transformation over several days. Each batch turned out uniquely delicious and my friends were amazed with the results.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags: 8 (or 2 tablespoons loose-leaf tea)
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY: 1 or 200 ml unflavored store-bought kombucha (as starter)
- Fresh berries: 100 g (raspberries, blueberries, or strawberries)
- Lemon or lime: 1, thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (pomegranate, cherry, or apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 cinnamon stick or 3 to 4 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 sweetened tea cool to room temperature (important: hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour cooled sweet tea into a large, clean glass jar. Add 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 to 7 days.
- Check and taste:
- After 5 days, taste daily. When tangy and slightly fizzy (not overly sour), it's ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml kombucha for your next batch. Add chosen fruits, herbs, or spices.
- Bottle and ferment:
- Pour into clean bottles, leaving about 2 to 3 cm headspace. Seal tightly. Ferment at room temperature for 1 to 3 more days for carbonation.
- Refrigerate:
- After desired carbonation, refrigerate. Strain out solids before serving.
Save Making these mocktails became a favorite weekend project for me and my kids, especially when we picked berries together for the flavoring stage. The anticipation for the first taste always brought excitement.
Required Tools
Large glass jar (2 to 3 liters), fine mesh strainer, funnel, clean glass bottles with lids, measuring cups and spoons make this process simple and fun.
Allergen Information
Contains caffeine from tea. Possible traces of gluten if using flavored teas. Flavoring ingredients may risk cross-contamination; check all labels before adding.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g.
Save Enjoy your fizzy homemade mocktails right from the fridge. Each glass is a celebration of flavor and the magic of fermentation.
Recipe FAQ
- → How can I customize the flavors?
Add fruits, herbs, or spices in the second stage, such as berries, citrus, ginger, or cinnamon, to create your own combinations.
- → What is the purpose of the SCOBY?
The SCOBY is a culture that ferments the tea, converting sugar into acids and creating fizz, tang, and probiotic elements.
- → How do I know when fermentation is finished?
Taste after 5 days; it's ready when tangy and gently fizzy, but not overly sour. Extend fermentation for stronger flavors.
- → Can I use flavored teas?
Yes, but choose certified gluten-free tea if sensitive. Some flavored teas may contain traces of gluten or allergens.
- → What equipment is needed?
You'll need a large glass jar, mesh strainer, funnel, bottles with tight lids, and measuring cups or spoons.
- → How do I maintain carbonation?
Ferment bottled drinks for 1–3 days at room temperature after adding flavorings, then refrigerate when fizzy.