Save A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
I first experimented with kombucha-style drinks to create flavorful, fizzy mocktails for evenings when I wanted something special yet totally alcohol-free. The ritual of brewing these beverages quickly became a fun kitchen tradition, and friends always ask for my latest flavor combinations!
Ingredients
- Filtered water: 2 liters
- Black or green tea bags: 8, or 2 tablespoons loose-leaf tea
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (raspberries, blueberries, strawberries optional for flavoring)
- Lemon or lime: 1, thinly sliced (optional)
- Fresh ginger: 1 small knob, sliced (optional)
- Fresh mint or basil: 1 sprig (optional)
- Fruit juice: 2 tablespoons (pomegranate, cherry, apple optional)
- Dried hibiscus petals: 1 tablespoon (optional)
- Cinnamon stick or whole cloves: 1 cinnamon stick or 3–4 cloves (optional)
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 sugar until fully dissolved. Let cool to room temperature, since hot liquid can damage the SCOBY.
- Combine and ferment:
- Pour the cooled sweet tea into a large clean glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
- Cover and ferment:
- Cover jar with clean cloth or paper towel, secure with rubber band. Store at room temperature away from sunlight for 5–7 days.
- Check and taste:
- After 5 days, taste daily. When tangy and slightly fizzy, but not too sour, its ready for next step.
- Flavor and bottle:
- Remove the SCOBY and reserve 200 ml kombucha for future batches. Add fruits, herbs or spices to the jar.
- Bottle for carbonation:
- Pour into clean bottles, leave 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 days.
- Refrigerate and serve:
- After carbonation, refrigerate bottles. Strain out solids before serving.
Save My family enjoys getting involved by picking their favorite fruits or herbs for flavoring each batch, turning this drink into a creative group project every week.
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. Possible cross-contamination with nuts or other allergens depending on flavor additions; check all labels.
Nutritional Information
Calories: 45. Total Fat: 0 g. Carbohydrates: 11 g. Protein: 0 g per serving
Save Once you chill and pour these drinks, experiment with your favorite fresh garnishes for a truly craft experience. With endless flavor variations, every batch feels new and exciting!
Recipe FAQs
- → Can I use flavored teas for fermentation?
Flavored teas can be used but check for gluten or allergen presence. Always use caffeine-free or certified gluten-free tea if needed.
- → How do I know when fermentation is complete?
Taste after 5 days. The drink is ready when it's tangy and slightly fizzy, not overly sour.
- → What fruits and herbs work best for flavoring?
Fresh berries, citrus, ginger, mint, basil, and hibiscus petals are great choices. Mix and match for custom blends.
- → Can these drinks be made without a SCOBY?
You can substitute with unflavored store-bought kombucha as a starter if a SCOBY is unavailable.
- → How do I improve carbonation levels?
After bottling, ferment at room temperature for 1–3 days. Monitor pressure and chill bottles once desired fizz develops.