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.
When I first experimented with homemade kombucha-style drinks, I was surprised at how easy it was to create a variety of tasty options right in my kitchen. Friends and family love sampling the different flavors, especially during summer gatherings.
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 or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring options (choose 1–2): 100 g fresh berries, 1 lemon or lime (thinly sliced), 1 knob fresh ginger (sliced), 1 sprig fresh mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3 whole cloves
Instructions
- Brew the tea:
- Boil 2 liters filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While tea is hot, stir in sugar until fully dissolved. Let sweetened tea cool to room temperature.
- Combine and ferment:
- Pour cooled sweet tea into a large, clean glass jar. Add SCOBY and starter liquid (or store-bought kombucha).
- Cover and set:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from light, 5–7 days.
- Check and taste:
- After 5 days, taste daily. When tangy and slightly fizzy, it's ready for the next step.
- Flavor and bottle:
- Remove SCOBY and 200 ml kombucha for next batch. Add chosen fruits, herbs, or spices.
- Bottle for carbonation:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly. Ferment at room temperature 1–3 more days for extra fizz.
- Refrigerate:
- When carbonation is reached, refrigerate bottles. Strain out solids before serving.
Save I love seeing my kids get involved in the process, picking their favorite fruits to add and watching the bottles bubble up over a few days. It's become our weekend family tradition, from brewing to taste-testing.
Required Tools
Large glass jar (2 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, so choose certified gluten-free tea if needed. If adding flavorings, check all labels for possible cross-contamination with nuts or other allergens.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save Enjoy your homemade kombucha-style mocktails chilled, and make each batch unique with your favorite fruits or herbs. Share the refreshing fizz with friends.
Recipe FAQ Section
- → How long does fermentation take for kombucha-style drinks?
Fermentation typically takes 5–7 days for initial tanginess and fizz, with an optional 1–3 days in bottles for extra carbonation.
- → Can I customize flavors in these drinks?
Yes, select fruits, herbs, or spices such as berries, ginger, mint, or cinnamon for unique flavor profiles to suit your taste.
- → Is a SCOBY necessary for fermentation?
While a SCOBY provides robust fermentation, starter liquid from store-bought kombucha also works for a smaller batch or trial run.
- → Are these beverages suitable for a vegan diet?
Absolutely, all main ingredients and optional flavorings are plant-based, making the drink vegan-friendly.
- → How do I achieve the right carbonation?
Bottling after the main fermentation and allowing 1–3 days at room temperature develops natural fizz. Adjust time for desired bubble intensity.
- → Can I reduce sugar in the process?
Sugar fuels the fermentation, but reducing it may lower fizz and flavor complexity. Use less for a subtler drink, monitoring results.