Refresh with kombucha-inspired fizz featuring berries, spices, and herbs. Naturally tangy, sweet, and alcohol-free.
# What You Need:
→ 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
→ Flavoring Options
05 - 1/2 cup fresh berries (such as raspberries, blueberries, or strawberries)
06 - 1 lemon or lime, thinly sliced
07 - 1 tablespoon 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 loose leaves.
02 - While the tea is still hot, add granulated sugar and stir until completely dissolved. Allow sweetened tea to cool to room temperature.
03 - Transfer cooled tea into a large, sanitized glass jar. Add the kombucha SCOBY and starter liquid.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Place the jar in a warm, dark area away from direct sunlight. Let it ferment for 5 to 7 days.
05 - After 5 days, taste daily until the drink is tangy and gently effervescent but not overly sour.
06 - Remove the SCOBY and reserve 3/4 cup of kombucha as starter for your next batch. Add selected fruits, herbs, or spices to the kombucha.
07 - Pour flavored kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal bottles tightly and allow to ferment at room temperature for 1 to 3 more days to develop carbonation.
08 - Refrigerate bottles after desired carbonation is reached. Strain out solid flavorings before serving.
