Craft vibrant fermented mocktails with tea, fresh fruits, and herbs for a refreshing, healthy sip.
# 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
→ 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 to 4 whole cloves
# Directions:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea, steep for 10 minutes, then remove tea bags or strain leaves.
02 - While the tea is hot, stir in 1 cup granulated sugar until completely dissolved. Allow sweetened tea to cool to room temperature.
03 - Pour cooled sweet tea into a sanitized glass jar. Add the kombucha SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel, secure with a rubber band, and place at room temperature away from direct sunlight for 5 to 7 days.
05 - Starting on day 5, taste daily until the beverage is tangy and gently fizzy. Proceed when your preference is reached, but before it becomes overly sour.
06 - Lift out the SCOBY and reserve 3/4 cup kombucha as starter for the next batch. Add your chosen fruits, herbs, or spices for flavoring.
07 - Transfer flavored kombucha into clean bottles, leaving 1 inch headspace. Seal securely and ferment at room temperature for 1 to 3 more days for additional carbonation.
08 - Once your preferred level of carbonation is achieved, move bottles to the refrigerator. Strain out solids before pouring into glasses.
