Naturally fermented kombucha-style drinks featuring berries, ginger, and citrus; alcohol-free, vegan, and gluten-free.
# Components:
→ 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 7 ounces unflavored store-bought kombucha
→ Flavoring Variations
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
# Directions:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea, steep for 10 minutes, then remove tea bags or strain leaves.
02 - While tea is hot, stir in granulated sugar until completely dissolved. Allow sweetened tea to cool to room temperature; ensure it is not warm before proceeding.
03 - Transfer cooled sweet tea to a large, sanitized glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel, secure with a rubber band. Place jar at room temperature, avoiding direct sunlight, and allow it to ferment for 5-7 days.
05 - After day 5, taste daily. Once it develops a pleasant tang and gentle fizz, but remains mildly sweet and not overly sour, it is ready for flavoring.
06 - Carefully remove the SCOBY and reserve 7 ounces kombucha for future batches. Add chosen fruits, herbs, or spices for flavor infusion.
07 - Pour kombucha into clean bottles, leaving 1 inch headspace. Seal tightly, ferment at room temperature for 1-3 days to develop carbonation.
08 - Once desired fizz is reached, move bottles to the refrigerator. Strain out solid flavorings before serving chilled.
