Brew gently fermented drinks with tea, fruit, and spices for a bright, refreshing, alcohol-free sip.
# 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
05 - 1/2 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 3–4 whole cloves
# Method:
01 - Bring 2 quarts of filtered water to a gentle boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out the leaves.
02 - While the tea is still hot, stir in the granulated sugar until completely dissolved. Allow the sweetened tea to cool to room temperature.
03 - Transfer the cooled tea to a large, sanitized glass jar. Incorporate the SCOBY and kombucha starter liquid.
04 - Drape a clean cloth or paper towel over the jar opening and secure with a rubber band. Keep the jar at room temperature, shielded from direct sunlight, for 5 to 7 days.
05 - After 5 days, taste daily to assess flavor and carbonation. Progress to the next stage once tangy and gently effervescent.
06 - Extract the SCOBY and set aside 3/4 cup kombucha as a starter for future batches. Add preferred fruits, herbs, or spices to infuse the kombucha.
07 - Pour infused kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal tightly and ferment at room temperature 1 to 3 days to develop additional fizz.
08 - Once desired carbonation is reached, refrigerate the bottles. Strain out solid flavorings before pouring into glasses for service.
