Experience refreshing kombucha-style mocktails with fruity flavors, gentle fizz, and creative herbal blends.
# What You’ll Need:
→ Base Preparation
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 (choose 1–2)
05 - 3.5 ounces fresh berries, such as raspberries, blueberries, or strawberries
06 - 1 whole 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
# How to Make It:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea, then steep for 10 minutes. Remove tea bags or strain the leaves.
02 - While the tea remains hot, dissolve the granulated sugar completely. Allow the sweetened tea to cool to room temperature—do not proceed while warm, as this will compromise fermentation.
03 - Transfer the cooled sweet tea into a large, sanitized glass jar. Add the kombucha SCOBY and the starter liquid or store-bought kombucha.
04 - Secure the jar with a clean cloth or paper towel and a rubber band. Place the jar away from direct sunlight at room temperature for 5–7 days.
05 - After 5 days, begin tasting daily. Once the brew is tangy and lightly effervescent, advance to flavoring—do not allow the mixture to become excessively sour.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as a starter for future batches. Introduce selected fruit, herbs, or spices to the fermented tea.
07 - Using a funnel, distribute the beverage into clean bottles, maintaining 1 inch headspace. Seal tightly and allow to ferment at room temperature for 1–3 days, checking carbonation levels each day.
08 - Once carbonation is achieved to your preference, refrigerate the bottles. Strain out solid flavorings prior to serving for clarity and optimal taste.
