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.
I first experimented with home-brewed kombucha-style drinks during a summer heatwave, and it quickly became a fun project. Each batch is a new adventure with fresh fruits, herbs, and fizz.
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Ingredients
- Filtered water: 2 liters, for brewing the tea base
- Black or green tea bags: 8 bags, or 2 tablespoons loose-leaf tea
- Granulated sugar: 200 g (1 cup), dissolved into hot tea
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring options: Choose 1–2 per batch, such as 100 g berries, lemon or lime slices, fresh ginger, mint, basil, fruit juice, dried hibiscus petals, cinnamon stick, or whole cloves
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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:
- Stir in the sugar while the tea is hot until fully dissolved. Let the sweetened tea cool to room temperature.
- 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 cloth or paper towel secured with a rubber band. Store at room temperature, away from sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When tangy and slightly fizzy, its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml kombucha to use as starter. Add chosen fruits, herbs, or spices to the kombucha.
- Bottle and ferment for carbonation:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly. Allow to ferment for 1–3 more days at room temperature.
- Refrigerate and serve:
- When desired carbonation is reached, refrigerate bottles. Strain out solids before serving.
Save Making these drinks has become a tradition in our house, especially when relatives visit. Everyone loves guessing the fruit and spice blend in each glass.
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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. Cross-contamination possible with nut-based additives.
Nutritional Information (per serving)
Calories: 45. Total Fat: 0 g. Carbohydrates: 11 g. Protein: 0 g.
Save 
Enjoy pouring your kombucha-style mocktails over ice and garnish with extra herbs for a celebratory finish. Sip slowly to savor every tangy, aromatic note.
Recipe FAQ
- → What type of tea works best?
Use black or green tea, either loose-leaf or in bags, for a balanced and traditional base flavor.
- → How do I know fermentation is complete?
When your drink is tangy, gently fizzy, and not overly sour after tasting daily from day five onward.
- → Which flavorings can I add?
Try fresh berries, citrus slices, ginger, mint, basil, juices, hibiscus, cinnamon, or cloves for aromatic depth.
- → What containers are safe for fermentation?
Always use glass or BPA-free plastic. Avoid metal containers, which can interfere with fermentation processes.
- → Can this be made fully gluten-free?
Yes, if you use verified gluten-free tea and safe flavorings, the beverage can remain gluten-free.
- → How do I get more fizz?
Ferment in sealed bottles for 1–3 days after flavoring, checking daily until the sparkle suits your taste.
