Pin It A refreshing collection of kombucha-inspired, naturally fermented drinks that deliver gentle fizz and diverse flavors without alcohol. These home-brew mocktails are perfect for health-conscious sipping and creative taste exploration.
My first attempt brewing kombucha-style drinks brought a burst of excitement—watching the bubbles grow and experimenting with fun fruit combinations quickly became a favorite kitchen ritual.
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 kombucha: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (e.g. raspberries, blueberries, strawberries)
- Lemon or lime: 1 (thinly sliced)
- Fresh ginger: 1 small knob (sliced)
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (e.g. pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 cinnamon stick or 3–4 cloves
Instructions
- Brew the tea:
- Boil filtered water and steep tea bags or loose-leaf tea for 10 minutes. Remove the tea bags or strain out leaves.
- Add sugar:
- Stir in sugar while tea is hot until dissolved. Allow the sweetened tea to cool completely to room temperature.
- Combine and ferment:
- Pour cooled tea into a clean glass jar. Add the SCOBY and starter kombucha.
- Cover and ferment:
- Cover the jar with a 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, start tasting. When it is tangy and lightly fizzy, proceed to the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml kombucha for your next batch. Add chosen fruits, spices, or herbs to the kombucha.
- Bottle and ferment:
- Pour into clean bottles, leaving space at the top. Seal tightly and ferment for 1–3 days for extra fizz.
- Refrigerate:
- Once carbonation is reached, refrigerate and strain out solids before serving.
Pin It Sharing a pitcher of homemade kombucha mocktails at family gatherings always sparks curiosity—everyone loves picking flavors and seeing their fizz.
Required Tools
Gather a large glass jar, fine mesh strainer, funnel, clean glass bottles with tight lids, and standard measuring cups and spoons to make the process smooth and safe.
Allergen Information
Contains caffeine from tea. Check for gluten-free tea and potential allergen contamination when adding flavorings.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Pin It Enjoy your homemade kombucha-style drinks chilled, and experiment with fresh herbal or fruity twists for every batch.
Recipe FAQs
- → How do I choose the best flavorings for my drink?
Select fresh fruits, herbs, or spices that complement each other, such as berries with mint, ginger with lime, or apple with cinnamon. Experiment by combining two flavorings per batch for balanced complexity.
- → What is a SCOBY and why is it needed?
A SCOBY is a symbiotic culture of bacteria and yeast. It drives the fermentation process, transforming sweetened tea into a tangy, fizzy mocktail base with natural probiotics.
- → Can I use store-bought kombucha as a starter?
Yes, you can substitute 200 ml of plain, unflavored store-bought kombucha to kick start fermentation if you don't have a SCOBY. Make sure it's raw and unpasteurized.
- → How do I achieve fizzy, carbonated drinks?
Ferment the flavored drink in sealed bottles for 1–3 days after adding fruits or herbs. Monitor the pressure and refrigerate once it reaches your preferred level of carbonation.
- → Is this beverage suitable for gluten-free and vegan diets?
Yes, when you use certified gluten-free teas and vegan ingredients, it's suitable for both diets. Always check labels of added flavorings and teas for allergens.
- → How long does fermentation take?
Primary fermentation takes 5-7 days, and secondary fermentation for carbonation is an additional 1-3 days. Taste daily to reach your desired tang and fizz.