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.
I loved sharing my homemade kombucha-style mocktails at summer gatherings: everyone eagerly chose their own flavor combinations, and the gentle fizz made for a fun, festive mood.
Ingredients
- Filtered water: 2 liters for brewing the base
- Black or green tea bags (or loose-leaf tea): 8 bags (or 2 tablespoons loose leaf)
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring options: Fresh berries (100 g), 1 lemon or lime thinly sliced, fresh ginger (small knob, sliced), 1 sprig mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or cloves (3–4 whole)
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:
- Stir in granulated sugar while tea is hot until dissolved. Let the tea cool to room temperature.
- Combine and ferment:
- Pour cooled sweet tea into a clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).
- Cover and ferment:
- Cover the jar with a cloth or paper towel and secure with a rubber band. Store at room temperature, away from sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste the brew daily. When tangy and slightly fizzy, it's ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml kombucha for your next batch. Add chosen fruits, herbs, or spices.
- Bottle and ferment:
- Pour into clean bottles, leaving 2–3 cm headspace. Seal tightly and ferment at room temperature for 1–3 days for carbonation.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles and strain out solid flavorings before serving.
Save My family loves experimenting with new flavors each batch: berry-mint is a favorite with kids, while adults often choose ginger-lime for a zesty twist.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, measuring cups and spoons are all essential for easy brewing and bottling.
Allergen Information
The drink contains caffeine from tea and may contain traces of gluten if using flavored teas. Be sure to check labels on any additional flavorings for cross-contamination with nuts or other allergens.
Nutritional Information
Each serving contains about 45 calories, 0 g fat, 11 g carbohydrates, and 0 g protein.
Save Try a homemade kombucha mocktail, and discover just how deliciously easy natural fermentation can be. You will love the healthy fizz and fun flavors in every glass.
Recipe Guide
- → Can I use green or black tea?
Yes, both green and black teas work well for fermentation. Simply use what you prefer or mix them for a unique flavor base.
- → Do I need a SCOBY for fermenting?
A kombucha SCOBY is ideal, but you can substitute with a small amount of unflavored store-bought kombucha as a starter liquid.
- → How can I add flavor?
Add fresh fruit, herbs, spices, or juice in the secondary fermentation. Try combinations like ginger-lime or berry-mint.
- → How do I control the sweetness and tang?
Shorter fermentation keeps the drink sweeter; extra days create a tangier, more complex profile. Taste daily to monitor.
- → What containers should I use?
Use glass jars and bottles—avoid metal and BPA plastics. Proper sealing ensures carbonation and freshness.
- → Is caffeine present in this drink?
Caffeine content depends on the tea used. Choose decaffeinated or naturally caffeine-free blends if preferred.