Brew vegan, alcohol-free kombucha drinks with fruits, herbs, gentle fizz, and bold flavors.
# Components:
→ 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 unflavored store-bought kombucha as starter
→ Flavoring Options (select 1–2)
05 - 3.5 ounces fresh berries such as 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 such as pomegranate, cherry, or apple
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Directions:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain loose leaves.
02 - Stir in granulated sugar while tea is hot until completely dissolved. Allow sweetened tea to cool to room temperature. Ensure liquid is not hot to preserve SCOBY viability.
03 - Transfer cooled sweet tea to a large, sterilized glass jar. Add SCOBY along with starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel secured by a rubber band. Store jar at stable room temperature, shielded from direct sunlight, for 5 to 7 days.
05 - Begin tasting after 5 days. Continue daily until beverage develops a tangy, lightly effervescent profile. Avoid excessive sourness.
06 - Extract SCOBY and reserve 3/4 cup kombucha for next fermentation. Introduce selected fruits, herbs, or spices into the brew.
07 - Fill sanitized glass bottles, leaving 1 inch of headspace. Seal bottles tightly and ferment at room temperature for 1 to 3 additional days to encourage carbonation.
08 - Once ideal carbonation is achieved, move bottles to the refrigerator. Strain out solid flavorings prior to serving.
