Save to Pinterest A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
I started experimenting with homemade kombucha during warm months, and was amazed by how easy and flavorful these mocktails turned out. Friends and family love picking their own flavor combinations each time I make a batch.
Ingredients
- Filtered water: 2 liters for base
- Black or green tea bags (or loose-leaf tea): 8 bags or 2 tablespoons
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored kombucha
- Fresh berries: 100 g (optional for flavoring)
- Lemon or lime: 1, thinly sliced (optional)
- Fresh ginger: 1 small knob, sliced (optional)
- Fresh mint or basil: 1 sprig (optional)
- Fruit juice: 2 tablespoons (optional)
- Dried hibiscus petals: 1 tablespoon (optional)
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves (optional)
Instructions
- Brew the tea:
- Boil filtered water, add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain leaves.
- Add sugar:
- While hot, stir in sugar until fully dissolved. Let sweetened tea cool to room temperature so the SCOBY is not harmed.
- Combine and ferment:
- Pour cooled tea into a large clean glass jar. Add SCOBY and starter liquid or store-bought kombucha.
- Cover and rest:
- Cover with clean cloth or paper towel held by a rubber band. Store at room temperature away from sun for 5–7 days.
- Check and taste:
- After 5 days, taste daily. When tangy and fizzy but not overly sour, it is ready for flavoring.
- Flavor and bottle:
- Remove SCOBY and 200 ml kombucha for your next batch. Add chosen fruits, herbs, or spices to kombucha.
- Bottle and carbonate:
- Pour into bottles, leaving headspace. Seal tightly. Ferment 1–3 days at room temperature for extra bubbles.
- Refrigerate:
- When desired carbonation is reached, refrigerate and strain out solids before serving.
Save to Pinterest My kids help pick berries and watch the fizz form during the second fermentation, turning it into a fun kitchen ritual for the whole family.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with lids, measuring cups and spoons.
Allergen Information
Contains caffeine (from tea). May contain traces of gluten if using flavored teas. Possible cross-contamination with nuts or other allergens if flavorings are added.
Nutritional Information
Per serving: Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save to Pinterest With easy steps and endless flavor options, homemade kombucha-style mocktails add a lively twist to any gathering or quiet afternoon. Enjoy fresh, fizzy sips crafted your way.
Answers to Recipe Questions
- → What type of tea works best?
Black or green tea provides the best environment for fermentation and robust flavor.
- → Can I use store-bought kombucha as a starter?
Yes, unflavored store-bought kombucha can be used to initiate fermentation if a SCOBY isn't available.
- → How do I ensure carbonation in the drink?
After bottling with fruit or spice flavorings, let bottles ferment a few more days for fizzy bubbles to develop.
- → What flavor combinations are recommended?
Popular choices are ginger-lime, berry-mint, or apple-cinnamon. Mix and match fruit, herbs, and spices to taste.
- → Is this suitable for gluten-free diets?
Yes—use certified gluten-free tea and carefully choose all flavorings to avoid cross-contamination.
- → How can I adjust the sweetness?
Shorten fermentation time for sweeter taste; ferment longer for a tangier, less sweet beverage.