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 started making kombucha-style mocktails at home when searching for healthy alternatives to sweet sodas. Experimenting with herbs and fruits led to fizzy drinks that always impress at gatherings.
Ingredients
- Filtered water: 2 liters for making the tea base
- Black or green tea bags (or loose-leaf tea): 8 bags or 2 tablespoons, forms the foundation of fermentation
- Granulated sugar: 200 g (1 cup), to feed the fermenting cultures
- Kombucha SCOBY or starter kombucha: 1 SCOBY or 200 ml unflavored store-bought kombucha, necessary for fermentation
- Fresh berries: 100 g, optional for flavoring
- Lemon or lime: 1, thinly sliced for citrus notes
- Fresh ginger: 1 small knob, sliced and added for spice
- Fresh mint or basil: 1 sprig, for herbal aroma
- Fruit juice: 2 tablespoons, such as pomegranate, cherry or apple, for color and flavor
- Dried hibiscus petals: 1 tablespoon, for floral tartness
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves, for warming spice
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 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 and ferment:
- Cover the jar with a clean cloth or paper towel secured 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 overly sour), move to the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml kombucha for your next batch. Add chosen fruits, herbs or spices to the kombucha.
- Seal and carbonate:
- Pour into clean bottles leaving 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 days for carbonation.
- Refrigerate and serve:
- Once carbonated, refrigerate bottles. Strain out solid flavorings before serving.
Save This recipe quickly became a family favorite, with everyone excited to pick their own fruit and herb blends for each new batch.
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 flavored teas are used. Possible cross-contamination with nuts or other allergens from added flavorings; check all labels.
Nutritional Information
Per serving: Calories 45, Total Fat 0 g, Carbohydrates 11 g, Protein 0 g
Save Enjoy these kombucha-style mocktails for a refreshing, probiotic-rich treat. With just a few simple steps, they bring gentle fizz and creative flavor to any occasion.
Kitchen Guide
- → What kind of tea is best for kombucha-style drinks?
Black or green tea works well, providing flavor and nutrients for fermentation. Loose-leaf or bagged options are suitable.
- → How do I know when fermentation is complete?
Taste after five days. It's ready when tangy and lightly fizzy but not overly sour. Customize to your preference.
- → Can I use store-bought kombucha instead of a SCOBY?
Yes, unflavored store-bought kombucha makes a good starter if a SCOBY isn't available.
- → Which flavor combinations work best?
Creative mixes like berry-mint, ginger-lime, apple-cinnamon, or citrus with fresh herbs yield refreshing results.
- → Is this beverage suitable for vegan and gluten-free diets?
Yes, as long as certified gluten-free tea is used and no animal-based additives are included.
- → Do I need special equipment to make these drinks?
A large glass jar, fine mesh strainer, funnel, clean bottles, and measuring utensils are helpful for preparation.
- → How can I make my drink fizzier?
Allow bottled drinks to ferment for one to three extra days at room temperature before refrigeration for more carbonation.