Pin it A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
My first batch of homemade kombucha-style mocktails surprised the whole family with bright, layered flavors and gentle fizz. We loved choosing different combinations for every brew!
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 tea bags 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 small knob fresh ginger sliced, 1 sprig fresh mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3–4 whole cloves
Instructions
- Brew the tea:
- Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (important: hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid.
- Cover and ferment:
- Cover the jar with cloth or paper towel secured with a rubber band. Store at room temperature away from sunlight for 5–7 days.
- Check and taste:
- After 5 days, taste daily. When it is tangy and fizzy (not overly sour), it is ready for next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml kombucha to use as starter next time. Add your chosen fruits, herbs or spices to kombucha.
- Bottle for carbonation:
- Pour into clean bottles leaving 2–3 cm headspace. Seal tightly and ferment at room temperature 1–3 more days for extra fizz.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Pin it Making kombucha-style mocktails became a fun family project. We loved experimenting with ginger-lime and berry-mint blends for summer gatherings.
Required Tools
Large glass jar (2–3 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 (choose certified gluten-free tea if needed). Possible cross-contamination with nuts or other allergens if adding flavorings; check all labels.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Pin it Enjoy these vibrant, healthy drinks any time you crave something unique or want a fun project with friends and family!
Recipe FAQs
- → How long should I ferment the drink?
Fermentation typically lasts 5–7 days for initial tanginess, then an extra 1–3 days for carbonation after bottling.
- → Which tea works best for the base?
Either black or green tea can be used. Choose loose-leaf or bagged varieties; avoid strongly flavored teas unless gluten-free.
- → Can I use different fruits or herbs?
Absolutely! Fresh berries, citrus slices, ginger, mint, basil, or dried spices all add unique aromas and flavors.
- → How do I ensure safe fermentation?
Use clean glass jars and bottles, avoid metal, and keep everything sanitized. Cover jars to prevent contamination.
- → What if my drink tastes too sour?
Shorten fermentation time for milder flavor, or add extra fruit juice before bottling for sweetness.
- → Can I use store-bought kombucha as a starter?
Yes, unflavored store-bought kombucha works as a starter in place of a SCOBY for successful fermentation.