Save Fermented drinks like kombucha-style mocktails offer a delightful way to explore natural fizz and complex flavors, making for a refreshing and healthful beverage experience.
When I first began experimenting with homemade fermented drinks, I was inspired by the gentle tang and fizz that kombucha delivers, while appreciating the endless flavor combinations that kept every batch exciting.
Ingredients
- Filtered water: 2 liters, for brewing the base
- Black or green tea bags (or loose-leaf): 8 bags or 2 tablespoons
- Granulated sugar: 200 g (1 cup), essential for fermentation
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring options: Choose from 100 g fresh berries, 1 lemon or lime (sliced), 1 small knob fresh ginger (sliced), 1 sprig fresh mint or basil, 2 tablespoons juice (e.g., pomegranate, cherry, apple), 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 the tea is hot, stir in sugar until fully dissolved. Let sweetened tea cool to room temperature. Hot liquid can kill the SCOBY.
- Combine and ferment:
- Pour cooled sweet tea into a large, clean glass jar. Add SCOBY and starter liquid or store-bought kombucha.
- Cover and ferment:
- Cover jar with clean cloth or paper towel secured with a rubber band. Store at room temperature, away from sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste brew daily. When tangy and slightly fizzy, its ready for next step.
- Flavor and bottle:
- Remove SCOBY and 200 ml kombucha for next batch starter. Add chosen fruits, herbs, or spices to kombucha.
- Bottle and carbonate:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation, refrigerate bottles. Strain out solid flavorings before serving.
Save Sharing homemade kombucha-style mocktails at family gatherings always sparks conversation and curiosity, bringing everyone together over each unique flavor infusion.
Required Tools
Gather a large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, and measuring cups and spoons for easy preparation.
Allergen Information
This drink contains caffeine from tea, and may contain traces of gluten if using flavored teas. Possible cross-contamination with nuts or other allergens may occur if adding mix-ins. Always check labels.
Nutritional Information
Per serving: Calories 45, Total Fat 0 g, Carbohydrates 11 g, Protein 0 g.
Save Enjoy these kombucha-style fermented drinks chilled, garnished with fresh herbs or citrus for a lively and healthful treat.
Recipe Questions & Answers
- → Can I use any tea for the fermentation base?
Black or green tea provides ideal nutrients for fermentation. Avoid herbal teas as a sole base since they may not sustain the cultures.
- → How do I know when fermentation is complete?
Taste daily after 5 days; it's ready when tangy and slightly fizzy but not overly sour, based on your preference.
- → What flavor combinations work best?
Fresh fruit, citrus, ginger, herbs, and spices like cinnamon or mint all infuse well. Mix and match to suit your taste.
- → Do I need special equipment for home fermentation?
A large glass jar, strainer, funnel, and sealable bottles are essential for safe and easy home fermentation.
- → Is this drink suitable for vegan and gluten-free diets?
Yes. Use certified gluten-free tea if needed, and check labels for additional flavorings to avoid allergens.
- → How can I increase carbonation?
After bottling, ferment for 1–3 more days at room temperature before refrigerating. This improves fizz naturally.