Pin 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 first discovered the joys of homemade kombucha-style mocktails while seeking vibrant, healthier alternatives to soda. The fermentation process felt surprisingly approachable, and the results were always fizzy, tangy, and fun to experiment with.
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 liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Flavoring options (choose 1–2 per batch): 100 g fresh berries, 1 lemon or lime (thinly sliced), 1 small knob fresh ginger (sliced), 1 sprig fresh mint or basil, 2 tablespoons fruit juice, 1 tablespoon dried hibiscus petals, 1 cinnamon stick or 3–4 whole cloves
Instructions
- Brew the tea:
- Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (important: hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).
- Cover the jar:
- Cover the jar with a clean 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, taste your brew daily. When its tangy and slightly fizzy (but not overly sour), its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits, herbs, or spices to the kombucha.
- Bottle and ferment for fizz:
- Pour into clean bottles, leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Pin Sharing these kombucha-style mocktails with my family turned into a weekend tradition. We each pick our favorite fruits for flavoring, and enjoy tasting the unique batches together.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight 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 adding flavorings; check all labels.
Nutritional Information
Per serving: Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Pin Homemade kombucha-style mocktails are perfect for sharing and experimenting with new flavors. Enjoy the gentle fizz and natural taste in every glass.
Recipe FAQ
- → How do I achieve the fizzy texture?
Ferment sealed bottles for 1–3 days after flavoring. This builds natural carbonation for a gentle fizz.
- → Can I use different tea varieties for the base?
Yes, black or green tea work best, but try flavored or herbal blends, ensuring they're gluten-free if needed.
- → What is a SCOBY, and can I substitute it?
A SCOBY is a culture of bacteria and yeast; you may substitute with unflavored store-bought kombucha as a starter.
- → How do I adjust sweetness or tanginess?
Shorter fermentation yields sweeter drinks; longer fermentation increases tang and complexity.
- → What flavor combinations work well?
Popular mixes include ginger-lime, berry-mint, or apple-cinnamon. Experiment with fresh fruits, herbs, and spices.
- → What equipment is essential for brewing?
Use a large glass jar, clean bottles with lids, funnel, mesh strainer, and standard measuring tools.