Sip tangy kombucha-style drinks with herbal fruit infusions. Gently fermented, lightly fizzy, refreshing and vegan.
# Components:
→ Basic Kombucha-Style Base
01 - 2 quarts filtered water
02 - 8 black or green tea bags or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha
→ Flavoring Options
05 - 3.5 ounces fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small piece 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 to 4 whole cloves
# Directions:
01 - Bring 2 quarts of filtered water to a boil. Steep tea bags or loose-leaf tea for 10 minutes, then remove bags or strain out leaves.
02 - Stir in granulated sugar while the tea is hot until fully dissolved. Allow sweetened tea to cool completely to room temperature.
03 - Transfer cooled tea to a sanitized glass jar. Add the kombucha SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel secured by a rubber band. Store at room temperature and away from sunlight for 5 to 7 days.
05 - After 5 days, taste daily for tang and gentle fizz. Proceed once preferred flavor is achieved.
06 - Remove SCOBY and reserve 3/4 cup kombucha as starter for future batches. Introduce chosen fruits, herbs, or spices for flavoring.
07 - Pour kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal bottles and ferment at room temperature for 1 to 3 days to enhance fizz.
08 - Once carbonation is sufficient, refrigerate bottles. Strain out solid flavorings before serving.
