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 first discovered homemade kombucha while searching for more interesting non-alcoholic drinks. The process of fermentation feels magical and is surprisingly fun to watch as flavors change day by day.
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 kombucha: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (raspberries, blueberries, strawberries)
- Lemon or lime: 1, thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 cinnamon stick or 3 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:
- While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (hot liquid can kill 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 the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5 to 7 days.
- Check and taste:
- After 5 days, taste your brew daily. When it is tangy and slightly fizzy (not overly sour), its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add chosen fruits, herbs, or spices to the kombucha.
- Bottle and ferment:
- Pour into clean bottles, leaving about 2 to 3 cm headspace. Seal tightly. Ferment at room temperature for 1 to 3 more days for extra carbonation.
- Refrigerate and serve:
- Once carbonation is reached, refrigerate bottles. Strain out solids before serving.
Pin My kids love picking their favorite berries and herbs for flavoring. Sharing these tangy, bubbly drinks became a cheerful kitchen tradition we look forward to each week.
Required Tools
Large glass jar (2 to 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. Cross-contamination with nuts or other allergens is possible if adding flavorings; check all labels.
Nutritional Information
Calories: 45 per serving. Total Fat: 0 g. Carbohydrates: 11 g. Protein: 0 g.
Pin Serve chilled over ice, maybe with an extra splash of sparkling water. Your kombucha-style mocktail will impress friends and family every time.
Recipe Q&A
- → How long does fermentation take?
Initial fermentation takes 5–7 days at room temperature, then 1–3 more days after bottling for extra fizz.
- → What flavors can I add?
Popular options include berries, citrus, ginger, mint, basil, juices, hibiscus, cinnamon, and cloves. Experiment with your favorites.
- → Do I need a SCOBY?
A kombucha SCOBY or unflavored store-bought kombucha is needed to start fermentation and develop characteristic tang and fizz.
- → Is this drink vegan and gluten-free?
Yes, if using certified vegan and gluten-free tea. Always check labels for flavorings to avoid allergens.
- → How should I serve these drinks?
Serve chilled, over ice or with sparkling water. Garnish with fresh herbs, fruits, or citrus for a mocktail-style presentation.
- → Can I adjust sweetness or tartness?
Yes, ferment longer for tangier flavor, or shorten fermentation for a sweeter, milder taste.