Discover kombucha-style drinks with tea, fruit, and fizz—healthy, alcohol-free and full of natural flavor complexity.
# What you'll 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 (select 1–2 per batch or create your own blend)
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
# Method:
01 - Bring 2 quarts of filtered water to a boil in a kettle. Add tea bags or loose-leaf tea and steep for 10 minutes, then discard tea bags or strain out leaves.
02 - Stir in granulated sugar while tea is hot until completely dissolved. Allow sweetened tea to cool to room temperature before proceeding.
03 - Pour cooled sweet tea into a sanitized glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel secured by a rubber band. Position jar away from direct sunlight and ferment at room temperature for 5–7 days.
05 - After 5 days, taste daily for a tangy, slightly fizzy profile. When desired flavor is achieved (not overly sour), proceed.
06 - Remove SCOBY and reserve 3/4 cup of kombucha for future batches. Introduce selected fruits, herbs, or spices to the jar.
07 - Pour kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal tightly and ferment at room temperature for 1–3 additional days to increase carbonation.
08 - Refrigerate bottles once preferred carbonation is reached. Strain out solids before serving.
