# What You’ll Need:
→ Basic Kombucha-Style Base
01 - 8 cups filtered water (2 liters)
02 - 8 black or green tea bags, or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar (200 grams)
04 - 1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha (200 ml) as starter
→ Flavoring Options (choose 1–2 per batch)
05 - 3.5 ounces fresh berries, such as raspberries, blueberries, or strawberries (100 grams)
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
# Step-by-Step Guide:
01 - Bring 8 cups filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out tea leaves.
02 - While the tea is hot, stir in 1 cup granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature.
03 - Transfer the cooled sweet tea to a large, clean glass jar. Add kombucha SCOBY and starter liquid, or unflavored store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Place the jar at room temperature, away from direct sunlight, for 5 to 7 days.
05 - After 5 days, taste daily until the drink is tangy and gently sparkling. Continue fermentation up to 7 days depending on flavor preference.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for your next batch. Add selected fruits, herbs, or spices to the kombucha.
07 - Pour flavored kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal tightly and leave bottles at room temperature for 1 to 3 days to increase carbonation.
08 - Refrigerate bottles after carbonation develops. Strain out solid flavorings before serving. Pour over ice and garnish if desired.
