Craft effervescent, flavorful kombucha-style drinks at home with fresh fruit, herbs, and easy step-by-step fermentation.
# 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 (200 ml) unflavored store-bought kombucha starter
→ Flavoring Options (select 1–2 per batch)
05 - 3.5 ounces fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small piece 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
# Directions:
01 - Bring 2 quarts filtered water to a vigorous boil. Add the tea bags or loose-leaf tea and steep for 10 minutes, then remove tea bags or strain out tea leaves.
02 - While the tea remains hot, thoroughly stir in the granulated sugar until dissolved. Let the sweetened tea cool to room temperature to preserve starter culture viability.
03 - Transfer the cooled sweet tea to a sanitized glass jar. Introduce the kombucha SCOBY and starter liquid or store-bought unflavored kombucha.
04 - Cover the jar with a clean cloth or paper towel, securing with a rubber band. Place the jar out of direct sunlight at room temperature for 5 to 7 days.
05 - After 5 days, begin tasting the brew daily. Proceed to the next step when the beverage exhibits a tangy, mildly acidic flavor with gentle fizz.
06 - Extract the SCOBY and reserve 3/4 cup kombucha for subsequent batches. Infuse your choice of fruits, herbs, or spices into the fermented liquid.
07 - Decant the flavored kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal securely. Allow further fermentation at room temperature for 1 to 3 days to enhance carbonation.
08 - Once desired effervescence is reached, transfer bottles to refrigeration. Strain solids before pouring, and serve chilled.
