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.
My first batch of kombucha-style mocktail amazed my friends with its lively fizz and tangy depth. I love that I can experiment with different herbs and fruits for unique results every time.
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 kombucha
- Flavoring Options: Choose 1–2: 100 g fresh berries, 1 lemon or lime thinly sliced, 1 knob fresh ginger sliced, 1 sprig fresh mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3 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 the sugar until fully dissolved. Let the sweetened tea cool to room temperature. This is important because 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 it is tangy and slightly fizzy (but not overly sour), it is 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 chosen fruits, herbs, or spices to the kombucha.
- Bottle for carbonation:
- Pour into clean bottles, leaving about 2 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate and serve:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save Last summer, my family gathered around to try our first berry-mint batch. Even the kids loved the fizzy tang with ice and fresh mint from our garden.
Required Tools
Gather a large glass jar, fine mesh strainer, funnel, clean bottles with tight lids, and measuring cups and spoons before starting your brew.
Allergen Information
This drink contains caffeine from tea and may have traces of gluten if using flavored teas. Always check flavoring ingredient labels to avoid cross-contamination with nuts or allergens.
Nutritional Information
Per serving: 45 calories, 11 g carbohydrates, 0 g fat or protein—perfect for a light and guilt-free refreshment.
Save Kombucha-style mocktails make every gathering a little more special. Serve them chilled with fresh garnishes for a beautiful alcohol-free treat.
Recipe Questions & Answers
- → What tea works best for home-brewed kombucha-style drinks?
Both black and green tea are great choices. Loose-leaf or bagged tea can be used; avoid flavored teas with additives.
- → How long should I ferment the drink for the right flavor?
Ferment 5–7 days for a balanced tang and gentle fizz. Longer fermentation yields a stronger tartness.
- → Can I use different fruits or herbs for flavoring?
Absolutely. Try berries, citrus, ginger, or fresh herbs like mint and basil to craft diverse flavor profiles.
- → What tools do I need for safe and successful fermentation?
You'll need glass jars, a strainer, funnel, clean bottles with lids, and measuring tools for proper handling.
- → Is this drink suitable for vegan and gluten-free diets?
Yes, it's suitable for both diets. Always check tea and flavoring labels for gluten or allergen information.
- → How do I achieve extra carbonation?
Seal flavored drinks in bottles for 1–3 days post-fermentation. Refrigerate after desired fizz is reached.