Description

This recipe guides you through making refreshing, naturally fermented kombucha-style mocktails at home, using tea, sugar, and a kombucha SCOBY for fermentation. Enhanced with fresh fruits, herbs, and spices, these effervescent drinks provide a delightful, tangy, and healthy alternative to traditional cocktails.

Ingredients

Scale

Tea Base

2 quarts filtered water
8 black or green tea bags or 2 tablespoons loose-leaf tea
1 cup granulated sugar

Fermentation Ingredients

1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha as starter

Flavorings

2/3 cup fresh berries such as raspberries, blueberries, or strawberries
1 lemon or lime, thinly sliced
1-inch piece fresh ginger, sliced
1 sprig fresh mint or basil
2 tablespoons fruit juice such as pomegranate, cherry, or apple
1 tablespoon dried hibiscus petals
1 cinnamon stick or 3–4 whole cloves

Instructions

Brew Tea: Bring 2 quarts of filtered water to a boil. Add 8 tea bags or 2 tablespoons of loose-leaf black or green tea to the hot water and steep for 10 minutes. Remove the tea bags or strain out the loose leaves to prevent over-extraction.
Sweeten Tea: While the tea is still hot, stir in 1 cup of granulated sugar until it is completely dissolved. Allow the sweetened tea to cool to room temperature to protect the fermentation culture.
Combine and Ferment: Transfer the cooled sweet tea into a sanitized glass jar. Add 1 kombucha SCOBY along with 3/4 cup of starter liquid or unflavored store-bought kombucha to initiate fermentation.
Cover and Initial Fermentation: Cover the jar with a clean cloth or paper towel and secure it with a rubber band. Place the jar at room temperature away from direct sunlight and let it ferment undisturbed for 5 to 7 days.
Daily Taste Check: Starting from day 5, sample the kombucha daily. When the flavor is pleasantly tangy with slight effervescence, it is ready for the next step.
Remove SCOBY and Add Flavorings: Carefully remove the SCOBY and reserve 3/4 cup of kombucha as a starter for your next batch. Add your choice of fresh berries, sliced lemon or lime, sliced ginger, fresh mint or basil, fruit juice, dried hibiscus petals, and either a cinnamon stick or whole cloves to flavor the kombucha.
Bottle and Carbonate: Pour the flavored kombucha into sanitized bottles, leaving about 1 inch of headspace in each. Seal the bottles tightly and allow them to ferment at room temperature for 1 to 3 days to develop natural carbonation.
Refrigerate and Serve: Once the desired level of carbonation is reached, refrigerate the bottles to slow fermentation. Strain out any solids before serving and enjoy your chilled, naturally fermented kombucha-style mocktails.

Notes

Ensure all jars and bottles are thoroughly sanitized to prevent contamination during fermentation.
Use filtered or distilled water to avoid chlorine or other chemicals that may interfere with fermentation.
Adjust the flavorings to your preference; adding spices and herbs during the second fermentation enhances complexity.
Monitor carbonation carefully to avoid over-pressurizing bottles, which can cause them to burst.
The fermentation time can vary depending on room temperature and desired tartness.
Keep kombucha out of direct sunlight and avoid metal containers as they can negatively affect the SCOBY.

Prep Time: 15 minutes
Cook Time: 10 minutes steeping + 5 to 7 days initial fermentation + 1 to 3 days secondary fermentation
Category: Beverage
Method: Fermentation
Cuisine: Fusion

Keywords: kombucha, fermented beverage, mocktail, healthy drink, fermented tea, probiotic drink, homemade kombucha, tea fermentation