Sparkling kombucha-style drinks with berries, herbs, or spices. Naturally fermented and alcohol-free.
# What you need:
→ 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 Choices (select 1–2 per batch as preferred)
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 to 4 whole cloves
# Steps to follow:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out the tea leaves.
02 - While the tea is hot, stir in the granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature to protect fermentation cultures.
03 - Transfer the cooled sweet tea into a large, sanitized glass jar. Add the kombucha SCOBY and starter liquid, or use store-bought unflavored kombucha.
04 - Cover the jar with a clean cloth or paper towel, secured tightly with a rubber band. Place the jar at room temperature away from direct sunlight for 5 to 7 days.
05 - After 5 days, taste the kombucha daily. Proceed to the next step once the flavor is tangy and moderately effervescent, without excessive sourness.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for future batches. Add desired fruit, herbs, or spices for flavoring.
07 - Pour the flavored kombucha into thoroughly cleaned bottles, leaving 1 inch of headspace in each. Seal bottles tightly and ferment at room temperature for 1 to 3 days to achieve extra carbonation.
08 - Refrigerate bottles once desired carbonation is reached. Strain out any solids before pouring and serve cold.
