Fermented Drinks Kombucha Mocktails (Printer View)

Make effervescent, kombucha-inspired drinks with fruit and herbs for vibrant, healthy refreshment.

# What you'll need:

→ 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 as starter liquid

→ Flavoring Options (choose 1–2)

05 - 1/2 cup 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

# Method:

01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes, then remove tea bags or strain leaves.
02 - While tea is hot, dissolve 1 cup granulated sugar, stirring thoroughly. Allow the sweetened tea to cool to room temperature; this step is critical to protect the SCOBY or culture.
03 - Transfer cooled sweet tea into a sanitized large glass jar. Add the SCOBY and starter liquid, or unflavored store-bought kombucha as indicated.
04 - Cover the jar loosely with a clean cloth or paper towel and secure it with a rubber band. Let ferment at room temperature, away from sunlight, for 5 to 7 days.
05 - After 5 days, begin tasting daily until the beverage is mildly tart and slightly effervescent, stopping before it becomes overly sour.
06 - Remove the SCOBY and reserve about 3/4 cup of kombucha for starting future batches. Add selected fruits, herbs, or spices for flavor.
07 - Pour the flavored kombucha into clean bottles, leaving 1 inch headspace. Seal tightly and let ferment at room temperature for 1 to 3 more days to develop natural carbonation.
08 - Transfer bottles to the refrigerator once carbonation is achieved. Strain out solid flavorings before pouring. Serve cold.

# Expert Advice:

01 -
  • Alcohol-free but bursting with natural fizz and complex flavors
  • Customizable with endless fruit and herb combinations
02 -
  • Always use glass or BPA-free plastic containers because metal can react with fermentation.
  • Shorter fermentation yields a sweeter taste, while extended fermentation creates a tangier drink.
03 -
  • Try creative flavor combinations like ginger-lime, berry-mint, or apple-cinnamon.
  • Serve chilled over ice with a splash of sparkling water and fresh herbs for a mocktail-like experience.

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