Refreshing home-brewed drinks with gentle fizz, fruit flavors, and lively fermentation for healthy enjoyment.
# 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 as starter
→ 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 to 4 whole cloves
# How to Make It:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out the loose leaves.
02 - While the tea is hot, stir in 1 cup granulated sugar until it is completely dissolved. Let the sweetened tea cool to room temperature; do not add the starter until cool to avoid damaging the SCOBY.
03 - Pour the cooled, sweetened tea into a large, clean glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel and secure with a rubber band. Store at room temperature out of direct sunlight for 5 to 7 days.
05 - After 5 days, taste the brew daily. Once the drink is tangy and delicately fizzy but not overly sour, proceed to the next step.
06 - Remove the SCOBY and reserve 3/4 cup kombucha as starter for future batches. Add selected fruits, herbs, or spices to the kombucha.
07 - Pour the kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal bottles tightly and ferment at room temperature for 1 to 3 days to develop natural carbonation.
08 - Once desired level of fizz is reached, refrigerate the bottles. Strain out the solid flavoring ingredients before serving.
