# 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
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
# Preparation Steps:
01 - In a large pot, bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes, then discard tea bags or strain out leaves.
02 - While the tea is hot, add 1 cup granulated sugar and stir until fully dissolved. Allow the sweetened tea to cool to room temperature to protect live cultures.
03 - Transfer cooled sweet tea to a clean, large glass jar. Add the SCOBY and starter liquid or unflavored kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Place at room temperature, out of direct sunlight, for 5–7 days.
05 - After 5 days, taste daily until beverage is tangy and gently fizzy, allowing up to 10 days for fermentation. Proceed when desired flavor is achieved.
06 - Remove SCOBY and 3/4 cup kombucha to reserve as starter for future batches.
07 - Add selected fruits, herbs, or spices directly to the jar. Using a funnel, pour kombucha into clean bottles, leaving 1 inch headspace. Seal tightly.
08 - Allow bottles to ferment at room temperature for 1–3 days to develop additional carbonation.
09 - Refrigerate bottles once preferred fizziness is reached. Strain out solid flavorings before pouring into glasses for serving.
