Pin It A refreshing collection of naturally fermented beverages inspired by kombucha offers a healthy, alcohol-free option with complex flavors and gentle fizz. These homemade mocktails are perfect for sipping and sharing, with the satisfaction of nurturing your own bubbling batches.
I started exploring kombucha-inspired mocktails after discovering my love for fizzy, tangy drinks that never feel too sweet. Experimenting with small batches brought my kitchen alive with countless creative flavor possibilities.
Ingredients
- Basic Kombucha-Style Base: Use 2 liters filtered water, 8 black or green tea bags (or 2 tablespoons loose-leaf tea), 200 g (1 cup) granulated sugar, 1 kombucha SCOBY or 200 ml unflavored store-bought kombucha as a starter.
- Flavoring Options: Choose 1–2 per batch from 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:
- While tea is hot, stir in sugar until dissolved. Let sweetened tea cool to room temperature; hot liquid can damage the SCOBY.
- Combine and ferment:
- Pour cooled tea into a large clean glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
- Cover and ferment:
- Cover jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste the brew daily. When tangy and lightly fizzy (not overly sour), proceed to next step.
- Flavor and bottle:
- Remove SCOBY and 200 ml kombucha for your next batch. Add chosen fruits, herbs, or spices to the kombucha.
- Bottle and carbonate:
- Pour kombucha into clean bottles, leaving 2–3 cm headspace. Seal tightly. Let ferment 1–3 days at room temperature for more bubbles.
- Refrigerate and serve:
- Once desired fizz is reached, refrigerate bottles. Strain solids before serving.
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My kids love customizing their drinks with fresh berries or a hint of mint, and everyone is excited to watch the bottles fizz on the counter during our taste-test days.
Flavor Pairing Ideas
Try ginger-lime for a zippy twist, berry-mint for summer freshness, or apple-cinnamon for warming autumn notes.
Required Tools
You will need a large glass jar (2–3 liters), fine mesh strainer, funnel, clean bottles with tight lids, and measuring cups and spoons.
Allergen and Nutrition
Beverage contains caffeine from tea and may contain traces of gluten depending on tea and additives. Each serving has about 45 calories and 11 g carbohydrates.
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Enjoy your homemade kombucha-style mocktail with any meal or as a fizzy afternoon refreshment. Celebrate your successful fermentation journey with every sip.
Recipe Questions & Answers
- → How can I adjust sweetness and tang?
Shorten fermentation for sweeter drinks or extend the time for more tangy and complex flavors. Taste daily after the initial period for your preference.
- → What flavor options work best?
Fresh berries, citrus slices, ginger, herbs, and spices like cinnamon or cloves all pair well. Experiment with combinations for unique profiles.
- → Can I use other teas instead of black or green?
Yes, but always check that your chosen tea is caffeine content appropriate and gluten-free if needed. Avoid teas with oils or additives.
- → Is special equipment needed?
A large glass jar for fermentation, fine mesh strainer, funnel, and clean bottles with tight lids are essential for safe and easy brewing.
- → How do I store the finished mocktails?
Refrigerate bottles after carbonation. Strain out the flavoring solids before serving. Consume within 1–2 weeks for best taste and fizz.
- → What is a SCOBY?
A SCOBY is a symbiotic culture of bacteria and yeast that transforms sweet tea into tangy, fizzy fermented drinks.