Create fragrant, fermented mocktails with gentle fizz and bold flavors using tea, fruit, herbs, and easy fermentation steps.
# Components:
→ Basic Fermentation Base
01 - 2 quarts filtered water
02 - 8 bags black or green tea or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha
→ Flavoring Selections (use 1–2 per batch)
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 of filtered water to a boil. Add 8 tea bags or 2 tablespoons loose-leaf tea. Steep for 10 minutes and remove tea bags or strain leaves.
02 - Stir in 1 cup of granulated sugar while tea is still hot until fully dissolved. Allow sweetened tea to return to room temperature, ensuring no residual heat remains.
03 - Transfer cooled sweet tea to a sanitized, large glass jar. Add kombucha SCOBY and 3/4 cup starter liquid, or unflavored kombucha.
04 - Cover jar with a clean cloth or paper towel, secured with a rubber band. Store at room temperature, away from sunlight, ranging 5–7 days to ferment.
05 - Begin tasting after 5 days. Continue daily until beverage is tangy, lightly fizzy, and not overly sour to the palate.
06 - Extract the SCOBY and 3/4 cup kombucha to use as starter for future batches. Add chosen fruits, herbs, or spices directly into the fermented base.
07 - Pour kombucha into clean glass bottles using a funnel, leaving 1 inch of headspace. Seal tightly and ferment at room temperature for 1–3 days to develop natural effervescence.
08 - Once optimal carbonation is achieved, cool bottles in the refrigerator. Strain out fruit and herbs before pouring, and serve cold.
