Save 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 experimented with home-fermented drinks to find a fun, satisfying alcohol-free option at gatherings. The gentle bubbles and variety keep family and friends coming back for more.
Ingredients
- Filtered water: 2 liters for the tea base
- Black or green tea bags: 8 pieces, or 2 tablespoons loose-leaf tea
- Granulated sugar: 200 g or 1 cup
- Kombucha SCOBY or unflavored store-bought kombucha: 1 SCOBY or 200 ml starter liquid
- Fresh berries: 100 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 (pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 stick or 3–4 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. Hot liquid can harm 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 and ferment:
- Cover the jar with a clean cloth or paper towel and secure with a rubber band. Store at room temperature, away from sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste daily. When tangy and slightly fizzy (not too sour), move to next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha for starter. Add your chosen fruits, herbs, or spices to the kombucha.
- Bottle and carbonate:
- Pour into bottles, leave about 2–3 cm headspace, and seal tightly. Ferment at room temperature 1–3 days for more fizz.
- Refrigerate and serve:
- After carbonation, refrigerate bottles. Strain out solids before serving.
Save One weekend, my family made batches together, each experimenting with different fruit combos. It quickly became a fun tradition—tasting and comparing fizzy bottles at our brunch table.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with lids, measuring cups and spoons for accuracy.
Allergen Information
Contains caffeine from tea. May have gluten if using flavored teas; always check packaging. Cross-contamination with nuts or other allergens possible if adding flavorings.
Nutritional Information
Each serving contains about 45 calories, 0 g fat, 11 g carbohydrates, and 0 g protein.
Save Try serving over ice with mint for extra refreshment. Homemade fermented mocktails are a vibrant way to enjoy healthy fizz year-round.
Recipe FAQ
- → Can I use green tea instead of black tea?
Yes, both green and black tea work well as a base for fermentation. Feel free to experiment for subtle flavor differences.
- → How do I know when the drink is ready?
Taste daily after 5 days; it's ready when tangy, slightly fizzy, but not overly sour. Adjust fermentation for preferred sweetness.
- → Do I need a SCOBY to make this?
A SCOBY is traditional but you can use unflavored store-bought kombucha as a starter to begin fermentation successfully.
- → Which fruit or herbs are best for flavoring?
Berries, ginger, lemon, mint, basil, hibiscus, and spices like cinnamon add robust, refreshing flavors. Mix and match for variety.
- → Is this suitable for people avoiding gluten?
The base is gluten-free if pure tea is used. Check all flavoring ingredients and tea labels for allergy-safe confirmation.
- → What tools do I need for home brewing?
Essential tools include a large glass jar, strainer, funnel, clean bottles with tight lids, and standard measuring equipment.