Vibrant kombucha-inspired drinks with gentle fizz, fresh fruit infusions, and refreshing, healthy flavor blends.
# Components:
→ 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 (200 g)
04 - 1 kombucha SCOBY, or 3/4 cup unflavored store-bought kombucha as starter
→ Flavoring Options
05 - 3.5 ounces fresh berries (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 (pomegranate, cherry, or apple)
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3 to 4 whole cloves
# Directions:
01 - Boil 2 quarts filtered water in a saucepan. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or use a strainer to remove leaves.
02 - Stir in granulated sugar while tea is hot until fully dissolved. Allow sweetened tea to cool to room temperature; do not add starter or SCOBY to hot liquid.
03 - Pour cooled sweet tea into a sanitized glass jar. Add kombucha SCOBY and starter liquid (store-bought or reserved from previous batch).
04 - Cover the jar with a clean cloth or paper towel and secure with a rubber band. Leave at room temperature, away from sunlight, for 5 to 7 days.
05 - After 5 days, sample daily for fizz and acidity. Once tangy and lightly effervescent, proceed to next step.
06 - Carefully remove the SCOBY and 3/4 cup brewed kombucha for future batches. Add selected fruits, herbs, or spices to the kombucha.
07 - Transfer kombucha into clean glass bottles using a funnel, leaving 1 inch headspace. Seal tightly. Ferment at room temperature for 1 to 3 days for enhanced carbonation.
08 - Once desired carbonation is reached, refrigerate bottles. Strain out solids before serving.
