Save 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 experimented with homemade kombucha-style drinks to introduce more probiotic-rich options for family gatherings. Every batch is a new adventure in flavor thanks to endless ingredient swaps.
Ingredients
- Filtered water: 2 liters, for brewing the tea base
- Black or green tea bags (or loose-leaf tea): 8 tea bags or 2 tablespoons, for traditional kombucha flavor
- Granulated sugar: 200 g (1 cup), essential for fermentation
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (raspberries, blueberries, strawberries), optional for added flavor
- Lemon or lime: 1, thinly sliced, for brightness
- Fresh ginger: 1 small knob, sliced, for zing
- Fresh mint or basil: 1 sprig, for herbal notes
- Fruit juice: 2 tablespoons (pomegranate, cherry, apple), as alternative flavoring
- Dried hibiscus petals: 1 tablespoon, for tartness and color
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves, for spice
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 (important: 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 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When its tangy and slightly fizzy (but 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 your chosen fruits, herbs, or spices to the kombucha.
- Bottle and carbonate:
- Pour into clean bottles, leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save Sharing these drinks at our weekend brunch became a family ritual, everyone loved experimenting with flavors and mixing their own fizzy glass.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with lids, measuring cups and spoons
Allergen Information
Contains caffeine from tea, may contain traces of gluten if using flavored teas, check labels for cross-contamination risks when adding flavorings.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save Homemade kombucha-style drinks are a fun project and make a crowd-pleasing addition to any gathering. Enjoy experimenting with flavors and sharing fizz with friends!
Recipe FAQ Section
- → What type of tea works best for these drinks?
Use black or green tea, either in bags or loose-leaf. Avoid flavored teas with oils, as they can affect fermentation.
- → How can I customize the flavor?
Add fruits, herbs, or spices like berries, citrus, ginger, or mint after initial fermentation for unique tastes.
- → How do I know when fermentation is complete?
Taste daily after 5 days. The drink should be tangy and a bit fizzy, with carbonation developing during bottling.
- → Is special equipment required?
A large glass jar, fine strainer, funnel, and tightly sealed bottles are all you need for safe home brewing.
- → Can these beverages be made caffeine-free?
Using caffeine-free teas is not recommended for SCOBY health, but amounts are reduced after fermentation.
- → How should the drinks be served?
Serve chilled, over ice, and garnish with fresh fruit or herbs for a festive, mocktail-style presentation.