Pin 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 was hesitant to try making fermented drinks at home, but after my first batch, I was amazed by the bright, tangy taste and simple process. Customizing flavors makes every bottle a fun experiment, and my friends now request mixes at every get-together.
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
- Flavoring options (choose 1–2 per batch): 100 g fresh berries, 1 lemon or lime (thinly sliced), 1 small knob fresh ginger (sliced), 1 sprig fresh mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3–4 whole cloves
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:
- Stir in the sugar while tea is hot until fully dissolved. Let the sweetened tea cool to room temperature.
- 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 the jar with a cloth or paper towel secured with a rubber band. Store at room temperature and out of direct sunlight for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When it's tangy and slightly fizzy, it's ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha for the next batch. Add chosen fruits, herbs, or spices to the kombucha.
- Pour and ferment:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly and ferment at room temperature for 1–3 more days.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solids before serving.
Pin My kids love helping pick fruit for flavoring the kombucha, and we all celebrate when the bottles fizz perfectly. Sharing these drinks has become a cheerful ritual at our dinner table.
Required Tools
Gather a large glass jar, clean bottles with lids, a funnel, mesh strainer, and measuring cups for easy brewing.
Allergen Information
Contains caffeine from tea and may have traces of gluten or other allergens if using flavored teas. Check ingredient labels for safety.
Nutritional Information
Each serving of kombucha-style mocktail has about 45 calories, 0 g fat, 11 g carbohydrates, and 0 g protein.
Pin Try creative combinations for unique drinks. Homemade kombucha-style mocktails bring refreshing variety and lively sparkle to any occasion.
Recipe Questions
- → Can I use different teas for the base?
Both black and green teas work well. Avoid teas with oils or flavors that might harm fermentation or the SCOBY.
- → How do I know when fermentation is done?
Taste after 5 days. When the drink is tangy with gentle fizz and not too sour, it's ready for bottling or flavoring.
- → What flavor combinations work best?
Popular options include berry-mint, ginger-lime, and apple-cinnamon. Feel free to experiment with creative herbs and fruits.
- → Is this beverage vegan and gluten-free?
Yes—use certified gluten-free teas and check mix-ins for additives. The base is naturally vegan and gluten-free.
- → How can I increase fizz in the drink?
Allow a short second fermentation in sealed bottles at room temp (1–3 days) for natural carbonation. Refrigerate after bubbling develops.