Brew tangy kombucha-style drinks with fruit, herbs, and natural fizz for a refreshing, healthy alternative.
# 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 - 3.5 ounces 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
# How to Make It:
01 - Bring 2 quarts 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 hot, stir in granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature.
03 - Transfer the cooled sweet tea to a large clean glass jar. Add the SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Leave at room temperature, away from sunlight, for 5 to 7 days.
05 - After 5 days, taste daily. The beverage is ready when tangy and gently fizzy but not overly sour.
06 - Remove the SCOBY and 3/4 cup kombucha for future batches. Add chosen fruits, herbs, or spices. Pour kombucha into clean bottles, leaving 1 inch headspace, and seal tightly.
07 - Ferment bottled kombucha at room temperature for 1 to 3 days to enhance carbonation.
08 - Once carbonation is achieved, transfer bottles to the refrigerator. Strain solids before serving chilled.
