Serve kombucha-style drinks with fruity, herbal infusions and tangy fizz for a creative, refreshing beverage experience.
# Ingredients:
→ 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 - 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 out tea leaves.
02 - While tea is hot, stir in granulated sugar until fully dissolved. Allow the sweetened tea to cool to room temperature, as hot liquid can damage fermentation cultures.
03 - Transfer the cooled sweet tea into a large glass jar. Add kombucha SCOBY and starter liquid or store-bought unflavored kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Place in a cool, dark spot at room temperature for 5–7 days.
05 - After 5 days, begin tasting daily until the brew is tangy and lightly sparkling but not overly sour.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for your next batch. Add selected fruits, herbs, or spices to the kombucha base.
07 - Pour kombucha into clean bottles using a funnel, leaving 1 inch of headspace. Seal tightly and ferment at room temperature for 1–3 days for extra carbonation.
08 - Once the desired carbonation develops, refrigerate bottles. Strain out solid flavorings before serving chilled.
