Home-brewed kombucha-style drinks offer vibrant flavor, gentle fizz, and a refreshing alcohol-free experience.
# Ingredient List:
→ Basic Kombucha-Style Base
01 - 8 cups 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 0.85 cup (200 ml) unflavored store-bought kombucha for starter
→ Flavoring Options
05 - 0.5 cup 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
# Directions:
01 - Bring 8 cups of filtered water to a boil. Add tea bags or loose-leaf tea, steep for 10 minutes, then remove bags or strain leaves.
02 - While the tea is still hot, stir in 1 cup granulated sugar until fully dissolved. Allow the sweetened tea to cool to room temperature to protect the SCOBY.
03 - Transfer the cooled sweet tea to a clean, large glass jar. Add the kombucha SCOBY and starter liquid (or store-bought kombucha).
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Place jar out of direct sunlight at room temperature for 5 to 7 days.
05 - Begin tasting after 5 days. Once the beverage is tangy and lightly fizzy, proceed to the next step.
06 - Remove the SCOBY and reserve 0.85 cup (200 ml) kombucha for your next batch. Add selected fruits, herbs, or spices to the fermented kombucha.
07 - Pour kombucha into clean bottles, leaving 1 to 1.2 inches (2 to 3 cm) of headspace. Seal tightly and ferment at room temperature for 1 to 3 additional days to develop carbonation.
08 - Once carbonation reaches your preference, transfer bottles to the refrigerator. Strain out solid flavorings before serving chilled.
