Refreshing kombucha-inspired drinks infused with fruits, herbs, and spices for gentle fizz and natural flavors.
# Components:
→ Basic 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
# Directions:
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 out tea leaves.
02 - Stir granulated sugar into the hot tea until dissolved. Allow the sweetened tea to cool completely to room temperature before proceeding.
03 - Transfer cooled sweet tea to a sanitized large glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Leave at room temperature out of sunlight for 5 to 7 days.
05 - After 5 days, taste your batch daily. Once the drink is tangy and gently effervescent, proceed to flavoring.
06 - Lift out the SCOBY and reserve 3/4 cup kombucha for starting future batches. Add selected fruits, herbs, or spices.
07 - Pour flavored kombucha into sanitized bottles, leaving 1 inch of headspace. Seal tightly. Allow bottles to ferment at room temperature for 1 to 3 days for additional carbonation.
08 - Once desired fizziness develops, transfer bottles to the refrigerator. Strain out solid flavorings before pouring and serve cold.
