Save to Pinterest 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 started experimenting with kombucha-style brews at home after tasting some local craft mocktails. The fizz and depth of flavor amazed me, and this method lets you create your own signature blends for gatherings or relaxing evenings.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 bags or 2 tablespoons
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (e.g. raspberries, blueberries, strawberries)
- Lemon or lime: 1, thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (e.g. pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 stick or 3–4 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 the sugar until fully dissolved. Let the sweetened tea cool to room temperature (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 the jar:
- Cover with a clean cloth or paper towel secured with a rubber band. Store at room temperature, out of direct sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When tangy and slightly fizzy (not overly sour), its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter next time. Add fruits, herbs, or spices to the kombucha.
- Bottle again:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly. Ferment at room temperature 1–3 more days for extra carbonation.
- Refrigerate and finish:
- After desired carbonation, refrigerate bottles. Strain out solid flavorings before serving.
Save to Pinterest This refreshing kombucha-style mocktail has become a favorite for family game nights and weekend brunches. Kids enjoy picking out their favorite flavors and helping bottle the drinks before sharing with everyone.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, measuring cups and spoons.
Allergen Information
Contains caffeine from tea. May have traces of gluten if using flavored teas (choose gluten-free tea if needed). Possible cross-contamination with nuts or other allergens from flavorings; always check labels.
Nutritional Information
Each serving provides approximately 45 calories, 0 g total fat, 11 g carbohydrates, and 0 g protein.
Save to Pinterest With just a little patience, this kombucha-style brew turns tea and fruit into a brilliant mocktail—try your own twist each batch.
Recipe Questions & Answers
- → What tea types work best for this drink?
Both black and green tea are ideal, giving robust flavor and supporting fermentation. Avoid herbal blends unless recommended.
- → How can I boost the fizz naturally?
Secondary fermentation after adding fruit, herbs, or juice increases carbonation. Seal bottles tightly and monitor closely.
- → Which flavor combinations are most popular?
Berry-mint, ginger-lime, and apple-cinnamon are favorites. Experiment with herbs and different seasonal fruits for variety.
- → Is this drink suitable for vegan and gluten-free diets?
Yes, just confirm your tea and flavorings are certified vegan and gluten-free. Always check labels for potential allergens.
- → Can I use store-bought kombucha as a starter?
Unflavored store-bought kombucha works as a starter if you don't have a SCOBY. Use 200 ml per batch for best results.
- → Why avoid metal containers in fermentation?
Metal can react with acids in fermented liquids, impacting taste and safety. Use glass or BPA-free plastic only.